Always on the lookout for weekend breakfast/brunch ideas? This one delivers on taste and presentation, and best of all, only dirties up one pan! Throw together this fast and filling breakfast any morning when you have time to sit down at the table and enjoy with your family. The one pan can even go straight from the oven to the table.

What You Need:

-4-6 slices of bacon
-12-15 asparagus spears
-1/2 teaspoon lemon zest
-2-3 branches fresh thyme
-1/2 tsp freshly ground black pepper
-4 eggs

What You Do:

1. Preheat your oven to 450 degrees.
2. Wash asparagus thoroughly and remove the bottom 2/3 of peel.
3. In a 9″x13″ roasting pan, lay out the slices of bacon in a single layer. Bake in the preheated oven for about 8 minutes (until crispy).
4. Remove pan from oven and move bacon to a paper towel to drain the fat. Drain all but a tablespoon of fat from the pan.
5. Place asparagus in the pan, tossing slightly to coat in remaining bacon fat. Arrange the asparagus in a single layer in the pan. Sprinkle with lemon zest, pepper and thyme.
6. Roast asparagus for about 8 minutes, until slightly softened. Remove from oven, then gently crack 4 eggs on top of the asparagus. Return pan to the oven for about 5 minutes, until eggs have reached your desired consistency.
7. Remove from oven and return the bacon to the pan. Breakfast is served!