The past two weekends I've spent with family - either at the lake house in Wisconsin or at my parents home outside of Chicago. Over the last two and a half years I've realized how lucky I am to be so close (both physically and relationally) to my family. There are absolutely months that go by when I do not see my family, however, having the simple ability to jump on the Metra train and be home within an hour is a huge blessing.
My parents love cooking and eating just as much as I do. So often I get text messages from my mom telling me about this great recipe that they just tried - "We are absolutely going to make this recipe for Smak when you are home next." This is one of those recipes.
Breakfast is easily my favorite meal, despite the unfortunate fact that most days, especially during the week, I grab a Clif Bar or yogurt. Oh how I wish I had the time to prepare a full breakfast. Coffee. Fruit. Eggs. Pancakes. Pastries. Bacon. Sausage. I want all of that. All the time.
This recipe is rather fool-proof. Bacon + Eggs + Asparagus. The holy trinity of breakfast combinations. Just make sure that you cook up enough bacon to snack on. Be honest with yourself - you could eat at least five slices of bacon before this dish is finished cooking.
| Baked Eggs with Asparagus and Bacon |
8 strips of cooked bacon (reserve bacon fat)
6 green asparagus spears, cut into large pieces
salt and black pepper
chile sauce for serving (optional)
- Preheat oven to 400 degrees F.
- Grease eight cups of a muffin pan with reserved bacon fat.
- Crack an egg in every cup and add one slice of bacon. Distribute the asparagus into the cups. Season with salt and pepper.
- Bake in the middle of the oven for 15-17 minutes.
- Serve the eggs warm.