I'm all about recipes that are: simple, low in ingredients, 1 pan, and yummy. This paleo-compliant bacon and egg over asaparagus breakfast hit all requirements. It's so simple, I thought this recipe was unnecessary but just in case cooking isn't your thing, here it is.

1 serving, 162 calories

Ingredients

• 1 large egg
• 8 skinny asparagus spears
• 2 slices of uncured bacon (chopped)
• optonal: preferred seasonings (I used 1 teaspoon chives, salt & pepper, 1/8 teaspoon garlic powder)

In a skillet pre-heated over medium, saute chopped bacon to preferred crispiness (mine were cooked for about 2-3 minutes).

Remove bacon to plate. Keep half of the bacon fat, pour out the other half or save it to cook another breakfast.

Saute asparagus for 2-3 minutes in the same pan containing bacon fat. Plate the asparagus.

In the same skillet, cook egg over easy/medium/hard and (optional) sprinkle with chives. Once done cooking, place egg over plated asaparagus. Top with cooked bacon and sprinkle with optional seasonings.