Cool September evening. Local chicken-coop eggs. Hatfield bacon. Fontina cheese. Fresh basil. Roasted tiny asparagus spears. We are lucky that we can take a short drive and find many of these ingredients along the roadside. Any which way, the combination of flavors serves up a savory supper.
In an oval omelette pan, saute bacon until crisp. Set aside to drain on paper towels. Meanwhile, roast asparagus tips drizzled with a little olive oil and sprinkled sea salt in a pie dish at 400 degrees for 10 minutes. Remove. Whip up 4 eggs, 3 whole, 1 white, a bit of skim milk, ground black pepper, dash of thyme. Pour into leftover bacon fat on medium heat, over asparagus, bacon. Shred in a handful of Fontina cheese, fresh basil. Cook over medium heat until bottom sets. Pop under low broiler until golden brown on top.
Serve with crusty baguette or English muffins.