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Gluten Free Asparagus with Soft Boiled Eggs and Pine Nuts
Prep time
Cook time
Total time
Gluten Free Asparagus with Soft Boiled Eggs and Pine Nuts
Author: Jeanette Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- 1 bunch asparagus, trimmed
- 3 eggs
- Hempler's Bacon - gluten free
- 2 tablespoons toasted pine nuts
- black pepper
- DRESSING:
- 1 tablespoon apple cider vinegar
- 2 tablespoons French's Dijon Mustard - gluten free
- 2 tablespoons Grape Seed oil
- 3 tablespoons hazelnut oil
Instructions
- Cook the bacon until crispy. Cut into small pieces, set aside.
- Boil the eggs for about 8 minutes, drain and place into ice water. Remove the shell slowly and cut in halves.
- Bring a pan of water to a boil; cook the asparagus for about 5 minutes until tender. Drain and place on a serving plate.
- Mix all the dressing ingredients in a small bowl.
- Top asparagus with bacon, eggs, pine nuts. Drizzle the dressing and season with black pepper.
