Wondering what to do with those left over Easter eggs?

Well here is the perfect way to put those eggs to good use!

What goes better than bacon and eggs!!


2 large hard boiled egg, peeled and sliced

2 1/2 cups chopped asparagus

1/2 cup of cooked mushrooms

1/2 cup of diced yellow onion

2 slices cooked and crumbled bacon

1 tsp Dijon mustard

1 tsp of garlic powder

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

pinch pepper, to taste


  1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and chop into pieces and set to the side.
  2. In a small frying pan place mushrooms and onions in with a tablespoon of grass-fed butter or coconut oil. Cook on medium for 5 to 10 minutes or until onions are translucent.
  3. In a small bowl mix the Dijon, oil, vinegar, garlic and a pinch of pepper.
  4. Arrange the asparagus on a plate, top with egg and bacon and mushroom mix.
  5. Last drizzle with the vinaigrette and toss


Fit Chic 


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