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.