Ingredients
6 slices thick-cut bacon, cut into 1" pieces
1/2 onion, chopped
2 cloves garlic, thinly sliced
2 lb. asparagus, trimmed and cut into 2" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. freshly grated Parmesan
4 large eggs
1/4 tsp. crushed red pepper flakes
Preparation
Step 1In a large skillet over medium heat, fry bacon until crispy, about 8 minutes. Turn off heat and transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the bacon fat and reserve the remaining bacon fat for another use.Step 2Return skillet to medium heat and add onion and garlic. Cook, stirring occasionally, until soft and lightly golden, 2 minutes.Step 3Add asparagus to skillet, season with salt and pepper, and toss to incorporate. Sprinkle with Parmesan.Step 4Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season with salt and pepper. Step 5Cover and cook until eggs yolks are runny but whites are fully set, about 5 minutes. Step 6Chop cooked bacon. Sprinkle hash with bacon and red pepper flakes. Serve warm.
