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1/2 lb fresh asparagus spears, trimmed
1/4 butter or margarine
1 cup sliced fresh mushrooms
1/2 chopped onion (1 medium)
6 eggs
8 slices cooked bacon, crumbled
1 small ripe tomato, sliced
1 cup (4 oz) shredded cheddar cheese
In 10-inch skillet place asparagus spears; add enough water to cover. Bring to a full boil. Cook over medium heat until crisply tender (5 to 7 minutes). Drain; set aside
In same skillet melt butter. Add mushrooms and onion; cook over medium heat until tender (3 to 4 minutes)
In medium bowl beat eggs until frothy; stir in bacon. Pour into skillet. Stir gently over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked egg to flow underneath.
Arrange tomato slices and asparagus on top. Cover; continue cooking until eggs are set (4 to 5 minutes). Sprinkle with cheese; cut into wedges.
Serves 4
Toronto Downtown Bed and Breakfast
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