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.