Scrambled egg and asparagus bites

Ingredients for 2 servings:

• 120 g asparagus, green
• olive oil
• e.g. salt and pepper
• 4 slices of ciabatta or baguette
• 4 large eggs
• 1 tsp milk
• 1 tsp butter
• 55 g grated cheese, e.g. Emmental or Gouda
• 2 slices of bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Thin green asparagus spears are best and do not need to be peeled. If the spears are thick, peel the bottom third. Spread the asparagus on a baking sheet lined with baking paper and drizzle with olive oil. Season with salt and pepper and bake for 5-8 minutes at 180°C (top and bottom heat). Cut the bacon into small pieces and fry them in a pan without fat until crispy, then place on kitchen paper to drain. Whisk the eggs with the milk and season with a pinch of salt. Heat the butter in a pan and add the egg mixture over medium heat. As soon as the egg begins to set, push the egg mixture from the edges of the pan to the center. Stir frequently. When the scrambled eggs are almost done, add the cheese and mix. Remove from the heat when the eggs are cooked but still soft. Cut the oven-cooked asparagus into pieces so that the length is approximately the same as the baguette slices. Toast the baguette slices and then spread them with butter. Spread the scrambled eggs on the baguette slices. Arrange a few asparagus pieces on top of the eggs and top each with a few pieces of bacon. Delicious hot or cold!