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Scrambled Eggs with Bacon and Asparagus on Toast

Scrambled Eggs with Bacon and Asparagus on Toast
25 min.
Preparation
easy
Difficulty

Ingredients

for 2 servings
2 slices Whole-wheat toast
2 Eggs
6 stalks green Asparagus
2 slices Bacon
2 slices Gruyére cheese
Salt
freshly ground Pepper
1 tablespoon Butter
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Preparation steps

1

Toast bread.

2

Rinse asparagus, snap off ends and peel the lower third of each stalk. Cook asparagus in boiling salted water, about 10 minutes. Rinse and drain well. Cut bacon in half lengthwise and fry until crisp in a dry frying pan. Remove from pan.

3

Whisk egg with 1 tablespoon water. In frying pan, cook eggs in hot, melted butter, stirring, until scrambled. Season with salt and pepper.

4

Divide scrambled eggs, asparagus and bacon among bread slices. Top with cheese slices and broil, watching carefully, until cheese is melted and lightly browned.