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Sauteed Asparagus, Bacon and Scrambled Eggs

  • Author: felicia | Dish by Dish
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 portions 1x


In my opinion, there’s no better way to start the day than with a pan full of sauteed asparagus wrapped in crispy rich bacon, a golden mess of scrambled eggs, and a slice of crusty gluten-free toast.


  • 1 large bunch of asparagus spears (about 1520 spears)
  • 6 eggs, beaten
  • 2 tablespoons of milk
  • 100g of bacon
  • Salt & pepper to taste
  • 2 slices gluten-free bread, toasted


  1. Wash the asparagus spears well, cut off the white parts on the bottom of the stalk, and using a vegetable peeler, peel of a little bit of the skin on the bottom
  2. Saute the asparagus in a large pan with a little oil on medium heat, flipping them around after 2 minutes, and repeating once or twice. (You can also wrap some bacon around a few spears and saute the bacon-wrapped asparagus with the rest)
  3. Once asparagus are done, fry the remaining bacon (no need to add more oil).
  4. In the meantime, add the milk to the eggs and beat well, then scramble the eggs in a clean non-stick pan with just a little oil.
  5. Once all the ingredients are cooked, serve asparagus with scrambled eggs and bacon, together with slices of gluten-free toast.
  • Category: Brunch
  • Cuisine: Gluten-free
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