Ingredients
Scale
- 2 Large Eggs
- 6 Spears Asparagus, trimmed and peeled
- 2 Slices No Nitrate Bacon
- 1/2 Avocado
- 2 teaspoon Fresh Lemon Juice
- 1/3 Cup Warm Water
- 2 Tablespoons Olive Oil
Instructions
For the asparagus & bacon:
- Using a peeler, lightly peel the asparagus, then bend until it snaps naturally .
- Place them on a baking sheet with a little olive oil and salt and pepper and roast at 400° F for 10 minutes.
- Add the bacon.
For the Hollandaise Sauce:
- Cut an avocado in half and scoop out the middle.
- Place it in a food processor or blender.
- Add 1/3 cup warm water, lemon juice, olive oil and blend.
- Once the asparagus and bacon are done, remove them from the oven and begin frying your eggs.
For the eggs:
- Place a small skillet over med/high heat.
- Add 1 tablespoon butter and when it’s sizzling, slowly crack your egg and gently place it in the pan.
- Fry it until the whites are solid white and you can’t see through them anymore.