Scrambled Eggs With Roasted Potatoes, Asparagus, And Bacon Recipe

Roasted Potatoes

1. Preheat your oven to 400°F (200°C). 2. Cut 2-3 medium-sized potatoes into small cubes. 3. Toss the potato cubes with olive oil, salt, pepper, and a pinch of paprika. 4. Spread them out on a baking sheet in a single layer. 5. Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, turning once halfway through.

Asparagus

1. While the potatoes are roasting, prepare the asparagus. 2. Trim the woody ends of the asparagus and cut into 2-inch pieces. 3. Toss with a little olive oil, salt, and pepper. 4. Spread the asparagus on a separate baking sheet and roast in the oven for about 10-12 minutes, or until tender.

Bacon

1. Cook the bacon strips in a skillet over medium heat until crispy. 2. Remove from the skillet and place on paper towels to drain excess grease. 3. Once cool, chop the bacon into bite-sized pieces.

Scrambled Eggs

1. In a bowl, whisk together 4 eggs with a splash of milk, salt, and pepper. 2. Heat a non-stick skillet over medium-low heat and add a bit of butter. 3. Pour in the egg mixture and let it sit for a moment. 4. Gently stir the eggs with a spatula, pushing them around the skillet until they are just set and still slightly runny.

Assembly

1. On a plate, arrange a portion of roasted potatoes and asparagus. 2. Add a serving of scrambled eggs on top. 3. Sprinkle the chopped bacon over the whole dish. 4. Garnish with fresh herbs like parsley or chives, if desired. Serve immediately.