This recipe is perfect for those slow rising Sunday mornings. All you require is a hot oven and a large roasting pan – oh, and this seasons British Asparagus.
Serves 2 adults
- 250g Back Bacon Dry Cure
- 300g Asparagus
- 250g Mixed Baby Plum Tomatoes
- 200g Baby Leaf Spinach
- 250g Button Mushrooms
- Free Range Eggs
- 1 tbsp Chilli Infused Rapeseed Oil
Preheat the oven to 200ºC. Line your largest backing tray with greaseproof paper and drizzle with oil.
Lay the bacon, mushrooms, tomatoes and asparagus evenly in the tray and place in the oven. After 10 mins turn the bacon and return the oven for another 10.
Remove from the oven and push the bacon, mushrooms, tomatoes and asparagus to one end. Add the Baby Leaf Spinach and make a couple of holes for the eggs. Crack the eggs into the holes and return to the oven until the eggs are cooked (about 4 mins).
Remove and serve with crusty bread and a large cup of tea. Enjoy!
Store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days.