Hemsley + Hemsley - Healthy & Delicious



Make yourself the perfect brunch with this tasty dish of bacon, eggs, asparagus and mushrooms.


  • 1 tablespoon ghee or coconut oil

  • 4 rashers of unsmoked bacon

  • 1 handful of small mushrooms (such as button or chestnut)

  • 1 handful of cherry tomatoes (preferably on the vine to keep them together)

  • 1 handful of asparagus spears (woody ends snapped off) or purple-sprouting broccoli (optional)

  • 2 eggs

  • 2 large handfuls of baby spinach

  • Sea salt and black pepper


  • 1.

    Preheat the oven to fan 200°C/Gas mark 7 and line your widest baking tray with baking parchment. Add half the ghee or coconut oil and let it melt in the oven for a few minutes while the oven heats up.

  • 2.

    Spread out all the ingredients in the lined and greased baking tray, excluding the eggs and spinach (don’t worry – you will make space for them later). If using asparagus or broccoli, add these now as well.

  • 3.

    After 10 minutes in the oven, take out the tray, flip over the bacon and mushrooms and push them to one side, then add the rest of the ghee/coconut oil, throw in the spinach and crack the eggs next to it.

  • 4.

    Put the tray back in the oven for a further 3 minutes until the egg whites are set but the yolks are still runny. Remove from the oven, and give a good grind of salt and black pepper to serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 366kj
  • Fat Total 34g
  • Saturated Fat 15g
  • Protein 13g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 449mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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