Bacon-Wrapped Asparagus with Eggs: The Perfect Brunch Power Couple
Bacon-wrapped asparagus with eggs isn’t just another Instagram-worthy brunch dish. It’s the answer when you’re craving something that feels fancy but won’t have you sweating in the kitchen for hours.
You know that feeling when you want to impress weekend guests but your culinary confidence is somewhere between “can boil water” and “occasionally doesn’t burn toast”? This is your dish.
KEY INFO
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty level: Easy
- Dietary tags: Gluten-free, keto-friendly, high-protein
EQUIPMENT NEEDED
Essential tools:
- Large baking sheet
- Medium saucepan
- Slotted spoon
- Tongs
Simple alternatives:
- No baking sheet? Use a cast-iron skillet
- No slotted spoon? Regular spoon works fine
- Missing tongs? Two forks will do the job
INGREDIENTS
For 4 servings:
- 16 asparagus spears, woody ends trimmed (about 450g/1lb)
- 8 slices streaky bacon (200g/7oz)
- 4 large eggs
- 2 tbsp olive oil (30ml)
- 1 tsp sea salt (5g)
- 1/2 tsp black pepper (2g)
- Optional: 4 slices sourdough bread for serving
Substitutions:
- Back bacon works but wrap more loosely
- Turkey bacon? Add 2 minutes cooking time
- No asparagus? Try green beans or baby leeks
METHOD
- Heat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
- Prep the asparagus. Snap off woody ends where they naturally break. Pat completely dry with paper towels.
- Season and wrap. Drizzle asparagus with olive oil, salt, and pepper. Wrap each spear with bacon, starting at the bottom and spiraling up.
- Arrange on baking sheet. Leave space between each wrapped spear. Bake for 12-15 minutes until bacon is crispy and asparagus is tender.
- Start the eggs when asparagus has 6 minutes left. Bring a medium saucepan of water to a gentle simmer. Add a splash of white vinegar.
- Crack eggs into small bowls first. Create a gentle whirlpool in the water with a spoon. Slip eggs in one at a time.
- Poach for 4 minutes for runny yolks, 6 for firmer. Lift out with slotted spoon onto paper towels.
- Plate immediately. Arrange 4 bacon-wrapped spears per person. Top with poached egg.
CRUCIAL TIPS
- Pat asparagus bone dry – wet vegetables = soggy bacon
- Don’t wrap bacon too tightly – it shrinks as it cooks
- Fresh eggs hold together better when poaching
- Time everything so asparagus and eggs finish together
STORAGE & SCALING
Storage:
- Cooked bacon-asparagus keeps 3 days in the fridge
- Reheat in 180°C/350°F oven for 5 minutes
- Cook eggs fresh each time
Scaling up:
- Double recipe fits on two baking sheets
- Cook eggs in batches if serving more than 6
- Keep cooked portions warm in low oven
Common mistakes:
- Overcrowding the baking sheet (bacon won’t crisp)
- Rolling eggs in boiling water (makes them tough)
- Wrapping asparagus when wet (steam = chewy bacon)
Brilliant variations:
- Eggs Benedict style – add hollandaise sauce
- Cheesy version – sprinkle parmesan before baking
- Spicy kick – dust with smoked paprika
- Herb garden – finish with fresh chives or dill
I discovered this combination during a disastrous dinner party where my main course went spectacularly wrong. Desperate, I threw together what was in my fridge – asparagus, bacon, and eggs. My guests still ask for “that amazing bacon thing” whenever they visit.
The magic happens when the bacon fat renders down, creating little pools of savory goodness that the asparagus soaks up. Meanwhile, that golden egg yolk becomes an instant sauce when it breaks.
Pro tip: Buy asparagus spears that are roughly the same thickness so they cook evenly. The pencil-thin ones are pretty but they’ll turn to mush while you’re waiting for the thick ones to cook through.
This isn’t just breakfast food either. I’ve served it as a starter for dinner parties, packed it for fancy picnics, and even eaten it cold the next day (don’t judge me).
The beauty lies in its simplicity. Three ingredients that know how to work together without any fuss from you. Just the way cooking should be.
