Bacon, Asparagus and Egg Bake

My gentleman caller made this for me one snowy winter morning for breakfast, and I've been addicted ever since. You could eat this dish for breakfast, lunch, dinner, or even fourth meal. It's a very easy dish to prepare and it tastes amazing.

Prep time: 5 minutes
Cook time: 25-27 minutes

For this recipe, you will want to use a baking dish (glass or cast iron is preferable), and heat your oven to 400°F.

You will need:

• eggs
• bacon
• asparagus (washed and ends broken off)
• garlic
• Parmesan cheese* (optional, for garnish)
• ground black pepper, to taste

The amount of bacon you will use is dependent on your size of baking dish and serving size. Line the bottom of your dish with bacon; overlapping the strips is okay. Cook the bacon for about 10 minutes and then remove the dish from the oven. Remove the bacon from the dish and put it aside, but keep the bacon fat reserved in the bottom of the dish.

While the bacon is cooking, chop the garlic to the size of your liking, and wash and break off the ends of your asparagus.

Add the asparagus and chopped garlic to the bacon fat in the dish, tossing them to coat. Return the baking dish to the oven for about 10 minutes.

Remove the dish from the oven.

Remove the asparagus and some garlic, placing it to the side. Add the bacon to the dish, followed by the asparagus and garlic.

Crack the eggs over the asparagus (the amount of eggs is up to your liking), and return the dish to the oven for about 5-7 minutes, or until the eggs are set. You don't want the yolks to be hard cooked, but you also don't want runny whites.

Try not to crack your yolks like I did.

Remove the dish from the oven, and add Parmesan cheese if desired. Feast and enjoy!