Mushrooms, Bacon, and Asparagus Topped with Eggs

Ingredients

• 8 strips thick cut bacon, cut into 1/2-inch pieces
• 16 ounces button mushrooms, quartered
• 4 sprigs thyme
• 1 pound asparagus, cut into 2- inch pieces
• Kosher salt and freshly ground black pepper
• 2 teaspoons juice from 1 lemon
• 1 tablespoon vegetable oil
• 4 eggs
• Sliced scallions, to garnish

Directions

1. Set a large cast iron or non-stick skillet over medium-high heat and cook the bacon, stirring now and then, until it is crisp. Use a slotted spatula to move it to a plate lined with paper towels. Pour off the excess drippings, leaving 2 tablespoons of bacon fat in the skillet, then return the pan to high heat. Add the mushrooms and cook, tossing frequently, until they are nicely browned, 10 to 12 minutes. Stir in the thyme and cook just until it smells fragrant, about 30 seconds. Add the asparagus and cook, stirring, until it is tender but still has a little snap, about 6 minutes. Add the bacon back to the skillet, pour in the lemon juice, and toss everything together. Move the mixture to a bowl and keep it warm while you make the eggs.
2. Clean out the skillet, add the oil, and warm it over medium-high heat until it shimmers. Crack in the eggs, season with salt and pepper, and cook them to your preferred doneness. Spoon the mushroom mixture onto 4 plates, place an egg on each portion, sprinkle with sliced scallions, and serve right away.