This dish is one we often enjoy for Sunday brunch. An alternative to the classic ‘full English’ breakfast.
Asparagus, bacon, eggs, tomatoes, mushrooms and (gluten free) muffin.
Wrap a strip of bacon around 2 pieces of asparagus. Repeat and lay in bottom of oven proof dish. Put in the oven to bake for 5-10 mins. Whilst this is baking saute the mushrooms and tomatoes. Take the dish out of the oven and add the mushrooms and tomatoes and crack the eggs into the dish.
Return to the oven and cook until eggs are the desired consistency.
Serve with a toasted muffin and dollop of hollandaise sauce.