Bazzer's Danish Bacon

Serves 2
Prep time 5 mins
Cooking time 30 mins

  • 1 Bunch Asparagus (10 spears)
  • 4 Rashers unsmoked streaky bacon
  • 2 Large eggs
  • Extra virgin olive oil
  • 4 tbsp milk
  • Black pepper


  • Rinse the asparagus under cold running water and pat dry, cut off any woody stems.
  • Use a small amount of olive oil to grease an oven proof dish; I use a 6"X4" dish that holds 3/4 pint of liquid.
  • Line the inside of the dish with the bacon to cover completely.
  • Lay the asparagus in the dish.
  • Whisk the eggs with the milk until frothy and pour the egg mixture over the asparagus.
  • Season with freshly milled black pepper.
  • Put into a pre heated oven gas mark 6/400ºF/200ºC, middle shelf for about 30 mins.
  • When cooked, remove from oven and using oven gloves, put a small plate on top of the dish and carefully turn over.
  • Cut into 1" slices and divide between 2 plates, slightly overlap the slices.


  • 3/4 pint Oven dish

Cooks tip

  • This tastes excellent cold served with a crispy salad.

Shopping List

  • Streaky Bacon unsmoked
  • Asparagus
  • Eggs
  • Olive oil
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{ 2 comments… read them below or add one }

Kim March 31, 2009 at 7:59 pm

oh my, how did i miss this one????????????????/

Lesley April 1, 2009 at 2:07 am

Small print?

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