Fried Eggs with Crisp Croutons, Bacon, and Asparagus

• 4 slices bacon, preferably double-smoked, cut crosswise into 1/2-inch pieces
• 1 slice sourdough bread, crusts removed, cut into 1/2-inch dice (1/2 cup)
• 2 large asparagus spears, trimmed and sliced 1/8 inch thick at an angle
• Kosher salt
• 1 white new (spring) onion or scallion, white and pale green parts only, thinly sliced at an angle
• 4 large eggs
• 1 tablespoon thinly sliced fresh long red (finger) chile
• 1 tablespoon chopped fresh dill

1. Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally to separate the pieces, until golden and the fat is rendered, 2 to 3 minutes.
2. Add the bread and asparagus and season with a small pinch of salt.
3. Cook, stirring occasionally, until the bacon and bread are evenly browned and crisp, about 7 minutes.
4. Stir in the onion and cook until tender and fragrant, about 2 minutes.
5. Break the eggs into the pan, letting the whites run together.
6. When the bottom just sets, sprinkle the chile, dill, and a small pinch of salt over the eggs.
7. Cook until the whites are set and the yolks runny, 3 to 4 minutes.
8. Serve hot.

bacon, bread, kosher salt, white new, eggs, long red, dill

Taken from www.epicurious.com/recipes/food/views/fried-eggs-with-crisp-croutons-bacon-and-asparagus-390683 (may not work)