Crispy Deer Bacon with Asparagus and Eggs
Crispy Deer Bacon with Asparagus and Eggs is one of our favorite family weekend breakfast ideas and a great choice during asparagus season.This dish has you covered for a healthy, protein-packed breakfast with its perfectly fluffy scrambled eggs and roasted asparagus served fresh and hot with crispy deer bacon sprinkled on top.
Servings: 4 people
Ingredients
- 4 ounces deer bacon, chopped
- 8 ounces asparagus
- 1 Tablespoon olive oil
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- 8 large eggs
- ¼ cup whole milk or half and half
- ¼ teaspoon kosher salt
- 2 Tablespoons butter
Instructions
- Gather your ingredients and preheat oven to 400 degrees F.
- Start by rinsing the asparagus spears in a colander under cool water. Shake gently to remove as much water as possible, then pat dry with a paper towel to remove any excess water. Too much water on the asparagus will prevent oil and seasoning from adhering to them.
- Once the asparagus are dry, arrange them on a cutting board so the woody ends are lined up. Then, use a large chef's knife to trim 1 to 2 inches off the ends of the stalks. Larger spears might require a little more trimming than tender, thin spears. Discard the white and woody asparagus ends in your compost bin if you have one.
- On half of the rimmed baking sheet lined with parchment paper arrange the chopped deer bacon in a single layer. On the other half, arrange the asparagus spears in a single layer and toss with 1 tablespoon olive oil, 1 teaspoon soy sauce, and ¼ teaspoon black pepper.
- Bake in a preheated 400 degrees F oven for 8 to 10 minutes, which will ensure the bacon is crispy and the asparagus browns deeply and quickly. Not moving the asparagus spears during cooking allows them to get a rich sear on one side and remain a lively green on the other, which also helps them retain their freshness and tender snap.
- Meanwhile, in a medium bowl, combine the eggs, milk or half and half, and salt. Use a fork or whisk to beat the mixture until the eggs are well blended.
- In a large nonstick skillet over medium-low heat, melt the butter. Once the butter is melted, slowly add the egg mixture and let it sit undisturbed for about 30 seconds, until you see the edges start to solidify. Use a silicon spatula to slowly stir the eggs, folding them onto themselves while gently shaking the skillet with your other hand. Do this until big soft lumps form, then remove the pan from the heat, season with a little more salt and black pepper, and let the eggs rest for 1 more minute to finish cooking before serving.
- Remove the deer bacon and asparagus from the oven.
- Divide the asparagus between four plates and top with the scrambled eggs. Sprinkle the bacon over the eggs and serve immediately.
