Bacon, Egg & Asparagus Keto Bowl

Step 1Crisp up the bacon in the oven or in a skillet. Oven is better for large batches. If you're only cooking 4 slices it's faster to cook in a lightly greased skillet.
Skillet: In a frying pan, fry the bacon rashers for 2 minutes per side until crisp. I dry fried them but you can add a touch of olive oil or ghee if you prefer to prevent sticking. All depends on your pan. Drain on a sheet of kitchen paper.
Oven: Preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down. Store any leftover bacon in the fridge for up to 4 days.

Step 2Slice the tomatoes and avocado. Chop the lettuce.

Step 3Prepare the dressing my mixing the olive oil, mustard, vinegar, salt and pepper together in a small bowl.

Step 4Place water in the bottom of a steamer pan. Steam the asparagus for 5 – 8 minutes depending on the thickness of the asparagus until el dente. Remove from the pan, coat in 1 tablespoon of butter and chop into chunks.

Step 5While the asparagus is cooking, boil the eggs to your liking. 3 minutes for soft boiled up to 10 minutes for hard boiled. Run under cold water before peeling off the shell.

Step 6Toss the lettuce through the tomatoes, crispy bacon and dressing. Top with boiled egg, feta, avocado, asparagus, chives, and almonds.

Step 7Best eaten fresh but can be stored in the fridge for a day.