Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg, Roasted Asparagus, Bacon & Avocado Hollandaise Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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:

  1. Using a peeler, lightly peel the asparagus, then bend until it snaps naturally .
  2. Place them on a baking sheet with a little olive oil and salt and pepper and roast at 400° F for 10 minutes.
  3. Add the bacon.

For the Hollandaise Sauce:

  1. Cut an avocado in half and scoop out the middle.
  2. Place it in a food processor or blender.
  3. Add 1/3 cup warm water, lemon juice, olive oil and blend.
  4. Once the asparagus and bacon are done, remove them from the oven and begin frying your eggs.

For the eggs:

  1. Place a small skillet over med/high heat.
  2. Add 1 tablespoon butter and when it’s sizzling, slowly crack your egg and gently place it in the pan.
  3. Fry it until the whites are solid white and you can’t see through them anymore.

 *Limited period offer.

DON'T MISS

A BITE!

Sign up now to receive your FREE 5 day cooking guide

Verified by MonsterInsights