With an green sauce, this Keto power breakfast takes bacon and eggs to a whole new level while giving you a taste of your favorite flavored pesto.

DURATION:

Prep Time: 0 hours 10 minutes | Cook Time: 20 minutes| Total Time: 30 minutes | Yield: 2

INGREDIENTS

• 1 Cup baby spinach (baby kale)
• 1 Cup arugula
• 1 cup parsley (or cilantro or basil etc)
• 5 medium garlic cloves
• 5 tbsp of hemp hearts
• 1 Cup olive oil
• 5 Slices bacon
• 2 Eggs
• 20 Asparagus tips
• Salt and pepper to taste

INSTRUCTIONS

• Green Sauce: Combine baby spinach, arugula, parsley, garlic cloves, hemp hearts and olive oil in a blender or food processor and blend on low until well combined and almost smooth. Set aside.
• On a sheet pan arrange your bacon slices into rings, arrange the rings in a circle.
• Pop the sheet pan in the oven and set it to 350F. When the oven comes to temperature, remove the sheet pan from the oven (don’t turn it off). Tuck 4 asparagus tips into each bacon ring.
• Move your bacon rings closer together if needed, and then crack two eggs in between them.
• Add your green sauce, sprinkle a little salt and pepper and pop back in the oven for 20 minutes.
• Remove from the oven, and dig in! No need for plates. Makes enough for two!