I woke up at 5:30 this morning.
I was not happy.
Unable to go back to sleep, I moped around for a little while…read another chapter in an almost-700-page novel for book club…
…and then, at 10:30, I was finally drowsy enough to go back to sleep (right when Micah was awake enough to get out of bed). I did doze back off for a late-morning nap around 11:00…
…and I didn’t wake up again until after 1:00.
So when I call this meal “lazy brunch,” I mean lazy in the loafingest sense of the word, because that’s the kind of day it’s been.
This is one of those gorgeous dishes that takes pretty much no time to put together, and besides salt and pepper, it’s only got four ingredients, but man, is it amazing.
You also don’t need much time or equipment for this lazy brunch, because it’s made one fast-cooking component at a time in a single skillet. It seems too simple to be good, but don’t let that fool you. This stuff’s so amazing, you’ll want to go ahead and double the recipe.
What’s in it:
- about 3 ounces, or 4 slices, bacon (we used Micah’s home-cured hog jowl guanciale)
- 1/2 pound fresh asparagus, cut into 1-inch sticks
- 1/4 pound mushrooms (we used shiitakes), cut into slivers
- 2 eggs
- salt and pepper
- Preheat your oven to about 170-200°F and put two oven-proof bowls in to warm up.
- Put your sliced bacon in a skillet and cook it on medium heat until it’s brown and crispy. Remove to a paper-towel lined plate.
- You can pour off some of the bacon grease if you want (we didn’t, ’cause we love bacon).
- Add the asparagus and mushrooms. Toss ’em around in the bacon fat and cook for about 5-10 minutes, or until the asparagus is crisp-tender and the mushrooms have softened.
- Season the asparagus and mushrooms with a little salt and pepper. (They probably won’t need much salt since your bacon grease will already be salty, but I do like a good dash of freshly ground pepper.)
- Divide the asparagus-and-mushroom mixture between your two oven-proof bowls. Stick ’em back in the oven to keep warm.
- Crack the eggs into the skillet and cook them sunny-side-up until the whites are firm. (Or, cook them a little longer if you like your yolks done, which we don’t. :)) Sprinkle the eggs with a little bit of salt and pepper.
- Get your bowls of veggies out of the oven. Top each bowl with an egg. Crumble the bacon over the top.
- It’s done! Enjoy!
When you’re ready to eat, go ahead and crack those runny yolks, break up the whites, and stir the eggy goodness all around into your veggies and bacon. Like this:
Springy fresh asparagus, earthy mushrooms, salty-crispy bacon, gooey eggs…brunch magic. If you really want to kick this up a notch, serve it over some grits with a buttermilk biscuit on the side for a hearty, stick-to-your ribs brunch feast.