Preheat the oven to 450 degrees F.

Arrange the bacon in a square glass baking dish.

Cook the bacon for about 8 minutes, or until it’s just beginning to crisp.

Remove the bacon and set aside on a paper towel lined plate.

Drain about ½ the bacon fat from the dish.

Arrange the asparagus in an even layer in the same dish. Squeeze juice from ½ the lemon and sprinkle the thyme. Season with salt.

Bake for 4-5 minutes.

Remove and replace the bacon to the dish laying over the bacon.

Crack the eggs on top.

Back for another 5-6 minutes or until eggs reach desired consistency.

Season with salt and pepper, to taste.

Serve immediately. Enjoy!