Asparagus + Egg Breakfast Skillet

So the other day Jaryd and I had the opportunity to go have lunch by ourselves. Like a mini midday date. We decided on a place and were psyched to try something new. As we drove by the restaurant, it was PACKED. I mean, line out the door, cramped, scour for seating kind of packed. I had an unexpected urge of repulsion.

UGH did you see that place? We can’t go there. It’s too packed. Jaryd chimed in with similar horror, describing the line length and the close tables and we quickly searched our phones for the next option. Does this happen to anyone else? It’s so bizarre because I feel like it’s against human nature.

I feel like most humans would see a bunch of people at one place and think, “Oh that place must be SO good, we have to try it.” And then you go, sweat in the mosh pit of a line, and eat the food that probably does taste better because of the lengths you had to go through to get it.

But then again Jaryd and I once refused to eat at a sushi place because the blue lighting was off putting to us. I think we’re just way too picky about our eating environment. It took me years to convince Jaryd that eating outside was actually pleasant and enjoyable.

I’m a brunch girl at heart. It’s true. Whether it’s a diner, a cute cafe, a coffee shop, WHATEVER, I am always down for brunch. Well, ok, truth be told I have two mini brunch barriers that talk and walk around like adorable human beings, but I’m pretty sure in two years I’m going to be back brunching like a boss.

So let’s brunch together and make Asparagus + Egg Breakfast Skillet!!

First, cook the bacon in an ovenproof skillet, flipping frequently, until golden brown and cooked. Transfer to a plate lined with a paper towel.

Cut the ends off your asparagus (I usually cut about 2-3 inches off the bottom) and put them into the skillet with the bacon grease. Use tongs to toss the frequently.

While the asparagus is cooking, make the sun-dried tomato pesto. Put the sun-dried tomatoes (and all the oils in the jar) into the food processor along with the cilantro and almonds. Process until chopped and combined.

Once the asparagus is bright green, create little divots – I made three. Crack the eggs into the divots and continue to cook.

Add dollops of the pesto into the skillet. Chop the bacon and sprinkle half of it into the skillet. Add the peas to the skillet too. Once the translucent part of the eggs is starts to get white, transfer the skillet to the oven and broil it on high for 1 – 2 minutes until the egg whites are white.

Sprinkle with toasted almond slivers and enjoy!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Asparagus + Eggs Breakfast Skillet

I hope you guys love this Asparagus + Egg Breakfast Skillet!! Loaded with tons of fun flavors, is gluten free, dairy free, paleo, and perfect for your next brunch!!

Recipe by:Lindsay Grimes

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Prep: 5Cook: 10Total: 15

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Ingredients

• 4 slices bacon
• 1 bunch asparagus (I like the thin ones)
• 7 oz. sun-dried tomatoes in oil
• handful cilantro
• 1/2 cup raw almonds
• 3 eggs
• 1/4 cup peas
• 1/4 cup sliced almonds
• salt and pepper to taste

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Instructions

1. First, cook the bacon in an ovenproof skillet, flipping frequently, until cooked.
2. Transfer to a plate lined with a paper towel.
3. Cut the ends off your asparagus (I usually cut about 2-3 inches off the bottom) and put them into the skillet with the bacon grease. Use tongs to toss the frequently.
4. While the asparagus is cooking, make the sun-dried tomato pesto.
5. Put the sun-dried tomatoes (and all the oils in the jar) into the food processor along with the cilantro and almonds.
6. Process until chopped and combined.
7. Once the asparagus is bright green, create little divots – I made three.
8. Crack the eggs into the divots and continue to cook.
9. Add dollops of the pesto into the skillet.
10. Chop the bacon and sprinkle half of it into the skillet.
11. Add the peas to the skillet too.
12. Once the translucent part of the eggs is starts to get white, transfer the skillet to the oven and broil it on high for 1 – 2 minutes until the egg whites are completely white.
13. Sprinkle with toasted almond slivers and enjoy!
14. Add salt and pepper to taste.

Nutrition Info:

• Serving Size: 2

© The Toasted Pine Nut

Enjoy!! xo