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    Patricia

    Majority of my friends call me Trish, I guess you could call me that too. I'm a transcriptions editor with a really messed up body clock and never ending affinity for films, food and written words. I like street art, sweets, neutrals and monochromes, sushi, window seats, golf carts and lazy weekends.

    Some of the things that completely preoccupy me are my fixation with the now defunct The Civil Wars and their beautiful art of sadness, Oh Sehun, sleeping, CSS and HTML, @iameden, and those damn hypnotizing Tasty videos. Top country in my travel bucketlist? Iceland. But the one that will always have my heart? Hong Kong.

    The Lazy Girl Tries To Cook: One-Pan Crispy Bacon and Roasted Asparagus with Baked Eggs


    I've always loved a great, hearty breakfast. Growing up, I've been used to including bread or rice (specifically garlic rice) to my early morning meals, whatever dish is served; and that rice always seemed to make eating more satisfying. But since last year, I've been trying to consistently lose weight and maintain it, and I realized rice would be one of the things I need to give up (yep, Paleo.) I found the original recipe in Simple Bites (tweaked it a bit to what's available in our pantry), made 2 batches and served it to my family. They really loved it! So I decided to include it in my weekly food plan.

    This is probably the easiest recipe I've done. A no-fuss, throw-in-one-pan breakfast idea that I'm sure everyone would enjoy and ask for more. And doesn't it just sound and look pretty?

    Ingredients:
    4-6 rashers/strips of bacon
    12-15 asparagus spears (about 350 grams)
    1/2 teaspoon lemon zest (original recipe included this but I didn't had one on hand when I made this)
    thyme
    1/2 teaspoon freshly ground black pepper
    2 eggs
    cheddar cheese (optional)

    Instructions:
    1. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom 2/3 of peel.
    2. In a 9 x 13 roasting pan or Pyrex, lay the rashers of bacon. Place in the oven (I used a microwave) and cook for about 8 minutes or until crispy.
    3. Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan.
    4. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves and pepper.
    5. Roast asparagus for about 6-7 minutes or until it begins to soften. Remove pan from the oven and gently crack the 2 eggs on top of the asparagus. Return the dish to the oven and roast another 3-4 minutes or until eggs have reached the desired doneness. Return bacon to the pan.
    6. Sprinkle some crumbled cheese on top. Return to oven and cook for a minute or until the cheese melts.


    I've always loved a great, hearty breakfast. Growing up, I've been used to including bread or rice (specifically garlic rice) to my early morning meals, whatever dish is served; and that rice always seemed to make eating more satisfying. But since last year, I've been trying to consistently lose weight and maintain it, and I realized rice would be one of the things I need to give up (yep, Paleo.) I found the original recipe in Simple Bites (tweaked it a bit to what's available in our pantry), made 2 batches and served it to my family. They really loved it! So I decided to include it in my weekly food plan.

    This is probably the easiest recipe I've done. A no-fuss, throw-in-one-pan breakfast idea that I'm sure everyone would enjoy and ask for more. And doesn't it just sound and look pretty?

    Ingredients:
    4-6 rashers/strips of bacon
    12-15 asparagus spears (about 350 grams)
    1/2 teaspoon lemon zest (original recipe included this but I didn't had one on hand when I made this)
    thyme
    1/2 teaspoon freshly ground black pepper
    2 eggs
    cheddar cheese (optional)

    Instructions:
    1. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom 2/3 of peel.
    2. In a 9 x 13 roasting pan or Pyrex, lay the rashers of bacon. Place in the oven (I used a microwave) and cook for about 8 minutes or until crispy.
    3. Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan.
    4. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves and pepper.
    5. Roast asparagus for about 6-7 minutes or until it begins to soften. Remove pan from the oven and gently crack the 2 eggs on top of the asparagus. Return the dish to the oven and roast another 3-4 minutes or until eggs have reached the desired doneness. Return bacon to the pan.
    6. Sprinkle some crumbled cheese on top. Return to oven and cook for a minute or until the cheese melts.

    . Friday, January 16, 2015 .

    4 comments

    1. I love the colors of your food! If not for refraining red meat, I woul've dug in to the bacon!


      P.S. Love your blog! It's my first time here.

      ReplyDelete
    2. It looks yummy! I would love to taste the food that you cook some time! :)

      ReplyDelete
    3. Oh dear, I can't give up red meat now that I've excluded rice from my meals! Haha. Bacon for lyf~


      Thanks for dropping by, Chester! Your blog's so neat. Great photos, too! Looking forward to your posts about your travels! :)

      ReplyDelete
    4. A meet-up should be in order soon! :)

      ReplyDelete

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