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+ servings

Sunday breakfast

Now this is a super special breakfast and its great with or without rye bread. I recommend eating carbs after a workout when your body is burning like a furnace.
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Breakfast
Servings 1 person


  • 2 Eggs
  • 2 slices Nitrate free organic Bacon
  • 6 Asparagus
  • 4 Mushrooms
  • 1 Tomatoe
  • 2 slices Rye bread
  • 1 tablespoon Coconut oil


  • Put eggs in water in a saucepan and turn on to med/high heat.
  • Put frying pan on med/high heat and add coconut oil.
  • Once oil is melted add in the mushrooms and asparagus.
  • By now the water should be begining to boil, set your timer for 4/5 mins depending on how running you like your yolk.
  • Chop the tomato and place the rye bread in the toaster.
  • Keep turning the mushrooms and asparagus until cooked through.
  • Take eggs off heat and run under cold water removing their shells. slice them length ways and place on top of rye bread.
  • Put the mushrooms and asparagus on the plate and you are good to go.
Tried this recipe?Let us know how it was!