I find breakfast the most delightful meal of the day. While the rest of the population is probably worried about intermittent fasting, light breakfasts and banking some extra sleep, I am the mad woman setting up an alarm and jumping out of bed early enough to make a feast. This breakfast for instance, was made on a weekday. Not a lazy Sunday, not a hangover Saturday morning. I could easily act cool and blame it on lockdown, but who are we kidding. And I would do it all over again.
To be honest, this hash is worth the trouble. It’s so good! Also a low carb alternative to the usual potatoes – and it only takes about 15 minutes. So technically you don’t even need to get up that much earlier anyway. Bottom line: you’re welcome.
4 slices bacon, cut into 1″ pieces
1/2 onion, finely chopped
2 cloves garlic, thinly sliced
1 lb. asparagus, trimmed and cut into 2″ pieces
Freshly grated Parmesan
3 large eggs
Crushed red pepper flakes
- In a large skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the bacon fat and return skillet to medium heat.
- Add onion and garlic. Cook, stirring occasionally, until soft and lightly golden, 2 minutes.
- Add asparagus to skillet, season with salt and pepper, and toss to incorporate. Sprinkle with Parmesan.
- Using a wooden spoon, make three holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season with salt and pepper.
- Cover and cook until eggs yolks are runny but whites are fully set, about 5 minutes.
- Chop cooked bacon. Sprinkle hash with bacon, red pepper flakes, and fresh herbs.