“Keto German Brunch Delight: Bacon-Wrapped Asparagus & Herb Scrambled Eggs”

Allergens

Eggs, Dairy (if using Parmesan cheese)

Ingredients

• 16 fresh asparagus spears
• 8 slices of nitrate
• free bacon
• 6 large organic eggs
• 2 tablespoons grass
• fed butter
• 1/4 cup chopped fresh chives
• 1/2 teaspoon Himalayan pink salt
• 1/4 teaspoon ground black pepper
• 18 cherry tomatoes, halved
• Optional: Freshly grated Parmesan cheese for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Wash and trim the asparagus.
3. Wrap each asparagus spear with a strip of bacon and secure with a toothpick. Place them on a parchment lined baking sheet.
4. Bake for 20 minutes or until the bacon is crispy.
5. In a medium bowl, whisk together eggs, chives, salt, and pepper.
6. Melt butter in a non stick skillet over low heat. Pour in the egg mixture and cook, stirring occasionally, until set and fluffy.
7. Remove asparagus from oven, discard toothpicks, and place on top of scrambled eggs. Garnish with cherry tomatoes and Parmesan cheese if desired.

Chef’s Insight

To achieve a perfect texture for the scrambled eggs, use low heat and avoid stirring too frequently to let them set.

Notes

This recipe can be easily adapted for a vegan or vegetarian diet by substituting bacon with meat substitutes and using plant-based cheese.