Asparagus, Bacon & Egg Bagel

Serves 4

2 bunches fresh asparagus
8 rashers streaky bacon
4 eggs
½ hollandaise sauce or aioli – store bought, whatever you’re into!
4 bagels
Cracked pepper

METHOD

1. Trim any the asparagus spears for any hard ends and cut in half to make even sized lengths.
2. Heat the olive oil in the pan and sauté the asparagus for 3-4 minutes tossing occasionally until tender and starting to char on the outside. Remove from the pan and set aside.
3. In the same pan cook the bacon rashers until crisp and coloured.
4. Meanwhile poach or fry the eggs to your liking.
5. Spilt and toast the bagels then layer with the bacon and asparagus spears then top with the eggs.
6. Drizzle over the hollandaise or aioli and season well with cracked pepper.