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Gluten Free Poached Eggs and Asparagus Salad
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- large eggs
- 1 bunch asparagus, trimmed
- olive oil
- salt and pepper
- chives, chopped for garnish
- ½ of lemon, juiced
- 1 tablespoon organic raw honey - gluten free
- 4 Applegate Bacon - gluten free
- mix greens
Instructions
- Preheat oven to 425 degrees F.
- Place asparagus on a baking sheet, drizzle some olive oil and season with salt. Bake for 12 minutes.
- Cook the bacon until crispy and chopped.
- Poach the eggs; bring a saucepan with 1½ inch water to a simmer add a tablespoon of vinegar and cook the eggs for about 3 minutes. Transfer to a plate.
- In a small bowl, combine lemon juice, honey, 2 tablespoons olive oil and season with salt and pepper.
- Arrange the asparagus on a platter. Top with mix greens, poached eggs, bacon and drizzle dressing over. Garnish with chives. Yum!
