This recipe qualifies as breakfast for dinner- and would make a great Sunday brunch as well as a quick weeknight meal
Ingredients
or1 gram of oil, olive, salad or cooking
or40 grams of bacon, cut into strips
or1/2 bunch asparagus, chopped (55g)
or40 grams of mushrooms, halved
or62g cherry tomatoes, halved
or30 grams of baby spinach, raw
or1 slice of bread, wholegrain (32 g)
Preparation
1.
Heat oil in a non-stick frying pan over medium-high heat. Cook the bacon stirring often for about 3 minutes or until lightly browned. Transfer to plate and set aside. 2.
Heat oil in a non-stick frying pan over medium-high heat. Cook the bacon stirring often for about 3 minutes or until lightly browned. Transfer to plate and set aside. 3.
Add the asparagus and mushroom and stir fry for 2 minutes, then add the tomatoes and garlic. Stir fry for 1 minute or until tomatoes are just soft., then add spinach and stir fry until wilted. Push to one side of the pan, or transfer to plate. reduce heat to medium. Break eggs into an and cook for 3 minutes or until your liking. 4.
Serve spinach mixture on plate and top with eggs. Sprinkle with bacon and serve with h pepper and toast on the side. 
