8 slices of turkey bacon
1 lb asparagus, trimmed
½ tsp fresh thyme leaves, chopped
Kosher salt and pepper
8 large eggs
3 TBSP packed flat-leaf parsley, chopped
1 TBSP fresh dill, chopped
- Heat oven to 475˚ on large rimmed baking sheet, arrange turkey bacon slices in single layer, spacing ¼” apart. Roast until browned and crisp, about 8 minutes. Transfer to paper-towel-lined plate; set aside. Drain and discard excess bacon fat, leaving thin film of fat in pan.
- Add asparagus to pan in single layer. Roll in fat until evenly coated. Arrange in tight single layer with bottoms of asparagus touching 1 long side of pan. Sprinkle with thyme and ¼ tsp pepper on asparagus. Roast until asparagus is tender and browned, 8 to 10 minutes.
- Carefully crack eggs, without breaking yolks, directly onto asparagus, spacing 1” apart and staggering if necessary. Carefully return pan to oven. Roast until whites are just set and yolks are still runny, 5 to 6 minutes. Sprinkle 1/8 tsp each salt and pepper on eggs. Return turkey bacon to pan; sprinkle eggs and asparagus with parsley and dill. To serve, use wide spatula to transfer asparagus and eggs to serving plates.