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!!

INGREDIENTS:

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

DIRECTIONS:

  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

Enjoy!

Fit Chic 

 

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