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Asparagus with Eggs and Bacon

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  • 500  grams asparagus
  • 60  grams bacon cubes
  • eggs 
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.


    Foodwaste tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
  • 0.5  teaspoon salt
  • slices whole-wheat bread

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Asparagus with Eggs and Bacon


Cook Eat

Green asparagus on a whtie plate covered with bacon cubes and a fried egg
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  • 500  grams asparagus
  • 60  grams bacon cubes
  • eggs
  • 0.5  teaspoon salt
  • 4  slices whole-wheat bread

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  • 1 medium-sized frying pan
  • 1 oven
  • 1 baking tray
  • 1 baking parchment

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Asparagus with Eggs and Bacon


Cook Eat

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Preheat the oven to 200 degrees Celsius
Wash 500 grams asparagus and cut off around 1 cm of the ends
Line a baking tray with baking parchment, distribute the asparagus on the baking parchment and sprinkle them with 0.5 teaspoon salt
Bake the asparagus in the oven at 200 degrees Celsius for about 8 minutes
Add 60 grams bacon cubes to a medium-sized frying pan and fry them over medium heat for 3 minutes
Set the bacon aside, crack open 2 eggs into the frying pan and fry them on low heat for about 4 minutes
Take the asparagus out of the oven and serve them on plates together with the bacon, the eggs and 4 slices whole-wheat bread