Protein, Greens, and More Proteins.

Hard-boiled Eggs, Asparagus, and Bacon

Serves 1


2 eggs (no antibiotics/no pesticides/non GMO

2 slices of bacon (nitrate free)

1 tbsp. unrefined coconut oil

1 cup of chopped asparagus

Dash of salt and pepper

1 tsp. garlic powder


Begin by placing two eggs into a saucepan. Cover the eggs with water. With the lid on, turn the heat to medium-high and bring the water to a boil. Boil the eggs for one minute and then turn the heat off. Let this sit, with the lid still on, for 10 minutes. Place the eggs in a bowl with ice-cold water and allow them to cool before peeling. Slice them up and set them aside.

Now it’s time to cook the bacon! I usually make about 4–5 slices of bacon and save the other three for another recipe, or feed them to my husband. Let’s begin by turning on the oven to 400 degrees. Line the bottom of a 9 x 13 cake pan with aluminum foil. Then, add another layer of aluminum foil on top and poke holes through it. This allows the grease to drain onto the bottom layer of aluminum foil and keeps the bacon crispy. Place the bacon flat on the top layer of aluminum foil and bake for about 15–20 minutes, depending on the thickness and desired texture. I like my bacon crispy, but not burnt, so keep an eye on them! Place them on a paper towel to remove the grease and chop them up.

While the eggs and bacon are cooking, melt the coconut oil in a skillet and add the asparagus, salt, pepper, and garlic powder. Sauté for about 8–10 minutes making sure to stir occasionally.

Once everything is cooked it’s time to assemble! Add the asparagus first, top with the chopped bacon and sliced eggs. Sprinkle salt and pepper as desired. Enjoy!

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