Delectable Paleo Breakfast Skillet with Bacon, Mushrooms & Asparagus
Discover the ultimate Paleo breakfast skillet recipe, perfect for a gluten-free, dairy-free diet. This delicious and visually stunning dish features bacon, asparagus, mushrooms, and eggs, ensuring mouthwatering flavors and enticing aromas that will make your morning unforgettable.
Allergens
None
Ingredients
- 4 slices of sugar
- free, nitrate
- free bacon
- 1 cup fresh asparagus, chopped into 1
- inch pieces
- 1 cup mixed mushrooms, thinly sliced
- 4 large eggs
- Salt and pepper, to taste
- Optional: Fresh parsley or chives for garnish
Instructions
- In a large non stick skillet, cook the bacon over medium heat until crispy. Remove from skillet and set aside.
- In the same skillet with the rendered bacon fat, add the asparagus and mushrooms. Sauté for 3 4 minutes or until tender crisp. Season with salt and pepper to taste.
- Make four small wells in the vegetable mixture and crack an egg into each well. Cover the skillet and cook over low heat for 5 6 minutes, or until the eggs are set to your desired level of doneness.
- Top with crumbled bacon and garnish with fresh herbs if desired. Serve immediately.
Chef’s Insight
The contrast of colors and textures makes this dish not only delicious but also visually stunning. Adding a touch of fresh herbs can elevate the presentation even further.
Notes
To ensure the best results, use fresh, high-quality ingredients when preparing this dish.