Fried Eggs with Crisp Croutons, Bacon and Asparagus
4 slices bacon, preferably double-smoked, cut crosswise into ½-inch pieces
1 slice sourdough bread, crusts removed, cut into ½-inch dice (1/2 cup)
2 larger asparagus spears, trimmed and sliced 1/8 inch thick at an angle
1 white new (spring) onion or scallion, white and pale green parts only, thinly sliced at an angle
4 large eggs
1 tablespoon thinly sliced fresh long red (finger) chili
1 tablespoon chopped fresh dill
Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally to separate the pieces, until golden and the fat is rendered, 2 to 3 minutes. Add the bread and asparagus and season with a small pinch of salt. Cook, stirring occasionally, until the bacon and bread are evenly browned and crispy, about 7 minutes. Stir in the onion and cook until tender and fragrant, about 2 minutes.
Break the eggs into the pan, letting the whites run together. When the bottom just sets, sprinkle the chili, dill, and a small pinch of salt over the eggs. Cook until the white are set and the yokes runny, 3 to 4 minutes. Serve hot.