Fried Eggs with Crisp Croutons, Bacon, and Asparagus

Name: Fried Eggs with Crisp Croutons, Bacon, and Asparagus
Yield: Serves 2
Ingredients: 4 slices bacon, preferably double-smoked, cut crosswise into 1/2-inch pieces; 1 slice sourdough bread, crusts removed, cut into 1/2-inch dice (1/2 cup); 2 large asparagus spears, trimmed and sliced 1/8 inch thick at an angle; Kosher salt; 1 white new (spring) onion or scallion, white and pale green parts only, thinly sliced at an angle; 4 large eggs; 1 tablespoon thinly sliced fresh long red (finger) chile; 1 tablespoon chopped fresh dill

January 24, 2012

This dish is more or less fried eggs with crunchy, savory bits cooked into them. It’s like a cross between a frittata and an omelet, but a whole lot better. This is Marja’s favorite weekend breakfast, so I usually just make two servings for us to share, but you can easily double the recipe below if you cook it in a large skillet.

Recipe notes

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