Step 1
Place a rack in the center of the oven and preheat the oven to 350F. Line a large baking sheet with parchment paper.

Step 2
In a bowl toss the coconut flakes with the soy sauce, liquid smoke and maple syrup. Spread in an even layer on the baking sheet and bake in the oven until deeply browned and lightly crisp. About 10-12 minutes. Toss the coconut every 4 minutes or so and keep a close eye on it as it can quickly go from light golden brown to burnt. Remove from the oven and set aside to cool. The coconut will continue to crisp up a bit as it cools.

Step 3
Crank the oven temperature up to 425. Toss the asparagus with the oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in the oven until tender and lightly crisp. About 10-12 minutes, tossing halfway though cooking.

Step 4
While the asparagus roasts fry your eggs. Heat a little olive oil in a large skillet over medium heat. Crack your eggs into the skillet and fry until the whites are set and the yoke is slightly runny.

Step 5
Serve the asparagus with the fried eggs and sprinkle with a few pinches of the smokey coconut.

Notes

• Liquid smoke can be found next to the bbq sauces at the market
• Coconut flakes can be found in the baking aisle of well stocked grocery stores
• Store extra coconut pieces in an airtight container on the counter for up to 5 days
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

*The coconut bacon recipe is lightly adapted from the blog Cookie + Kate

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.