Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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[Photograph: Sydney Oland]

Originally, I was planning on making a dish of asparagus wrapped with bacon, served with sautéed mushrooms and fried eggs, but then I thought, is wrapping asparagus with bacon really any better than simply cooking the two separately and combining them? With the former, you end up with one of two options: perfectly crisp bacon and overcooked asparagus, or perfectly cooked asparagus and rubbery bacon. Cooking them separately gives you more control, delivering perfect results on both fronts.

This simple hash starts with bacon crisped in a skillet. I set it aside and use the bacon fat to then brown mushrooms. The mushrooms soak up all of that bacon flavor—the perfect meaty counterpoint to tender-crisp asparagus stalks.

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It all forms a perfect base for some eggs fried until crisp-and-runny, the golden yolk forming a sauce for the asparagus, bacon and mushrooms. I like to use thin asparagus stalks so that they cook up quickly without the need for any sort of par-cooking or steaming.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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