Cook the bacon on a rimmed baking sheet according to the package directions (depending on thickness, this will typically be about 15-20 minutes in a 375°F oven, or until crispy); drain on a paper towel and set aside.

Place a rack in the middle of the oven; preheat to 350°F. Scrape most of the bacon fat from the baking sheet into a jar for another use, leaving about 3 tablespoons on the baking sheet.

Combine the asparagus, strawberries, shallots, vinegar, and thyme on the baking sheet and toss to coat. Season to taste with salt and pepper and spread in a single layer.

Roast, uncovered, for 15-18 minutes or until the shallots and asparagus are almost done. Remove the baking sheet from the oven and create 4-6 nests in the veggie mixture. Crack an egg into each nest and sprinkle with salt and pepper. Return to the oven and cook until the egg whites are set, about 5 minutes, watching closely to ensure the yolks do not cook.

Transfer to serving plates, add the cooked bacon, garnish with thyme leaves, and serve immediately.