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Bacon and Eggs Asparagus

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8 slices HORMEL® BLACK LABEL® bacon
1 pound asparagus, trimmed
1 tablespoon butter, melted
1 tablespoon lemon juice
1 teaspoon crushed red pepper flakes
Salt and freshly ground pepper
8 eggs
1 tablespoon coarsely chopped dill
Lemon wedges to serve
Crusty, buttered toast to serve


  1. Heat oven to 475°F. On baking sheet, arrange bacon on wire rack. Cook 15 minutes or to desired doneness. Transfer bacon to paper towel to drain. Drain excess fat from baking sheet.

  2. Arrange asparagus on same baking sheet in single layer. Drizzle with butter and lemon juice. Sprinkle with crushed red pepper flakes, salt and pepper. Carefully roll asparagus back and forth on pan to coat with residual bacon fat. Press asparagus spears tightly against each other. Roast 5 minutes.

  3. Carefully crack eggs onto hot asparagus. Sprinkle with salt. Bake 5 to 10 minutes or to desired doneness.

  4. Return bacon to pan. Sprinkle with dill. To serve, use wide spatula to transfer asparagus with cooked egg and bacon to serving plate. Serve with lemon wedges and toast. Serves 4.