Servings 1, Protein 3, Vegetable 1
- 2 slice(s) bacon
- 8 oz asparagus spears, trimmed
- 2 large eggs
- salt & pepper to taste
- 3 tbsp packed fresh flat-leaf parsley leaves, chopped
- 1 tbsp fresh dill, chopped
Preheat oven to 475 degrees F. and arrange bacon slices in single layer, spacing 1/4 inch apart in a glass baking dish. Roast 7 to 9 minutes or until browned and crisp. Transfer to paper-towel-lined plate; set aside. Drain and discard excess bacon fat in pan, leaving thin film of fat. Add asparagus to pan in single layer. Roll in fat until evenly coated. Arrange in single layer. Sprinkle black pepper on asparagus. Roast 4 to 6 minutes or until asparagus spears are tender.
Carefully crack eggs, directly onto asparagus spears, spacing 1/4 inch apart. Sprinkle salt and black pepper on eggs.Carefully return pan to oven. Roast 3 to 5 minutes or until whites are just set and yolks are still runny (longer for well done eggs). Optional: sprinkle eggs and asparagus with parsley and dill. Serve with bacon and enjoy!
© 2014, Rodney J. Voisine, MD, PA Medical Weight Loss & Wellness