Shane left in the wee hours to drive to Indiana for Dark Lord Day, which, along with the drizzly spring weather, made it a perfect morning for brunch and baking – or, as I like to think of it, Fancy Lady Baking Brunch.
After last month’s relatively successful batch of Twinkies, we settled on pop-tarts for our next baking adventure, nudged on by the good fortune of a recipe in this month’s Bon Appetit. As it worked out, I had very little to do with the preparation of the actual pop-tarts, as I was busy with the main brunch event: bacon-wrapped asparagus and soft-boiled eggs.
Susie and I washed and snapped the asparagus, fresh from the farmers’ market, and wrapped each little spear in lovely bacon from Sparrow Market.
Jamie’s recipe recommends baking for 10 minutes, but I’ve found that it takes a LOT longer to get crispy bacon. In this case, 25 minutes, with a break in the middle to switch the pans around. While the asparagus soldiers were in the oven, I boiled a dozen 5 minute eggs – long enough for the whites to be set but the yolks still lovely and molten.
For me, asparagus, bacon, soft-boiled eggs, and toast are all simple pleasures. Put them all together, and you’ve got something magic. Add some local greens, a homemade dressing, and a spoonful of thinly sliced potatoes baked with a fair amount of herbs and cheese, and you’ve got a fantastic spring brunch, made all the more amazing by what came out of the oven an hour later:
I’ll take one of everything, please.
Thanks to Maria for her photos!
Oh, and how great is it that we totally made these before Smitten Kitchen posted her version?