Asparagus, Egg & Bacon Bits

• 6 bacon strips preferable no-sugar added
• 5 tablespoons olive oil separated
• 1/2 cup gluten free bread crumbs
• 1 teaspoon grated lemon zest
• 1 teaspoon red pepper flakes
• 1/2 cup parsley chopped flat
• 3/8 teaspoon kosher salt separated
• 1 pound asparagus thin, trimmed
• 4 large eggs
• salt

1. Brown the bacon in a frying pan. Put on paper towels to drain, and responsibly dispose of bacon grease. Chop bacon into small bits when cool.
2. Wipe the frying pan. Heat 2 tablespoons of the olive oil to medium. Add the bread crumbs and stir to slightly toast, a couple of minutes. Pour into small bowl to cool.
3. To the cooled bread crumbs, add bacon bits, lemon zest, red pepper flakes, chopped parsley, and 1/8 teaspoon salt. Stir to mix well.
4. Wipe the frying pan. Add 2 tablespoons oil, and heat over medium high. Add the asparagus spears and 1/4 teaspoon salt. Turn the spears frequently and cook until they are slightly browned and starting to get limp, about 4-5 minutes. Insert a fork in the thickest part of the stem to make sure they are cooked through. Divide asparagus among 4 serving plates. Sprinkle asparagus with some of the bread crumb mixture.
5. Add 1 tablespoon olive oil to pan. Fry 2 eggs, scooping oil over the eggs with a spoon until the whites have set but the yolk is still runny. Place 1 egg over asparagus (2 plates), and cook the remaining 2 eggs. Put these eggs on the last two plates over the asparagus.
6. Sprinkle remaining bread crumb mixture over top of eggs. Add finishing salt and pepper to taste.
7. Serve!

bacon, olive oil, gluten free, lemon zest, red pepper, parsley, kosher salt, thin, eggs, salt

Taken from www.yummly.com/recipe/Asparagus_-Egg-_-Bacon-Bits-1248069 (may not work)