Gluten Free Poached Eggs and Asparagus Salad

 

 

Gluten Free Poached Eggs and Asparagus Salad
 
Prep time
Cook time
Total time
 
Gluten Free Poached Eggs and Asparagus Salad
Author:
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
  1. Preheat oven to 425 degrees F.
  2. Place asparagus on a baking sheet, drizzle some olive oil and season with salt. Bake for 12 minutes.
  3. Cook the bacon until crispy and chopped.
  4. 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.
  5. In a small bowl, combine lemon juice, honey, 2 tablespoons olive oil and season with salt and pepper.
  6. Arrange the asparagus on a platter. Top with mix greens, poached eggs, bacon and drizzle dressing over. Garnish with chives. Yum!

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