Asparagus with a Mimosa Topping A Hard Boiled Eggs Recipe
Serves: 2-4
  • 2 eggs I bunch of thin asparagus
  • 6-7 pieces of bacon
  • 1 tsp sea salt
  • 1 tbsp butter
  • 1 tbsp Olive Oil
  • 1 tsp minced fresh thyme
  • ¼ Panko bread crumbs
  • salt and pepper to taste
  1. Boil two eggs by placing eggs in a saucepan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Place the lid on the pan. Let the eggs sit in the pan for 15 minutes. Remove eggs to an ice bath for 5 minutes. Peel the hard boiled eggs and grate through a fine sieve. {Or finely chop the egg yolks and whites}. Lightly toss the eggs with sea salt and cracked black pepper.
  2. Grill bacon until crispy. When the bacon is cool enough to handle, chop to the size of bacon bits.
  3. Heat a sauté pan with the butter. When it foams, add the bread crumbs and jiggle them in the pan until coated. Toast the bread crumbs until lightly browned then remove from the heat. Add thyme and bacon, mix. Season with salt and pepper to taste.
  4. Wash the asparagus and discard the woody ends. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 10 minutes, until tender but still crisp.
  5. Arrange asparagus in a neat kindling pile on a serving platter or dinner plates. Top with bacon mixture and then sieved eggs. Serve warm
Recipe by Sugar and Spice and Everything Nice at