Asparagus bacon fries with dippy eggs

Asparagus bacon fries with dippy eggs

Raise your brunch game with these asparagus and bacon soldiers, perfect for dipping into runny free range eggs.

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1703kj 409kcal
  • Fat
    High 39%
  • Saturates
    High 44%
  • Sugar
    Low 3%
  • Salt
    High 38%

% of adult’s reference intake | Carbohydrates per serving : 13g

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  • 3 rashers Co-op smoked back bacon
  • 20g bread (we used leftover ciabatta)
  • 15g Co-op Parmigiano Reggiano, grated
  • 2 tbsp roughly chopped Co-op flat leaf parsley
  • ½ garlic clove
  • 200g Co-op British asparagus tips
  • 1 tbsp Co-op plain flour
  • 3 Co-op British free range eggs
  • 1 tbsp Co-op olive oil


  1. Dry-fry the bacon in a nonstick frying pan for 6-8 mins, until crisp, then set aside on kitchen paper to cool for 5 mins.
  2. Roughly chop, then blitz, along with the bread, Parmigiano Reggiano, parsley, garlic and some black pepper, then spread out on a large plate.
  3. Dust the asparagus with the flour. Beat 1 of the eggs in a wide, shallow bowl. Dip 1 of the asparagus spears in the egg, then roll it in the breadcrumb mixture. Place on a lined baking tray and repeat with the rest of the spears. Drizzle with the olive oil and bake for 10-12 mins or until golden and crisp.
  4. Cook the remaining eggs in a pan of boiling water for 5 mins or to your taste, then serve with the asparagus spears for dipping.