You’re going to love this simple but utterly delicious meal. It is perfect for a weekend brunch. My inspiration is from Claire Robinson at the Food Network (here). I’ve tweaked the original recipe and surely you will tweak this one. Tweak away!
When I make this recipe, I make extra of the asparagus and the bacon — enough to use in at least one more meal. It saves time and just makes sense.
In this scenario I cook a whole pound of bacon in the oven while I work on the asparagus. By the time the bacon is done, the asparagus goes into the oven. The oven is already hot and saves on fuel.
While the asparagus is roasting I mince the bacon and prepare the eggs. The asparagus and the eggs are ready at the same time. All this cooking goes quite quickly. You can have a show-stopping brunch in no time!
Instead of the bacon, you could serve this dish with a generous dollop of tahini sauce (recipe here).
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