1 slice bacon, chopped
½ small red onion, diced
1 medium yellow potato, diced into ¼ inch cubes
8 stalks asparagus, cut into ½ inch pieces
sea salt and pepper
- Cook the bacon and onion in a cast iron skillet over medium heat until bacon is crisp and onion is browned. Turn off heat and remove bacon and onion with a slotted spoon, leaving fat in pan.
- Turn on heat again and add the potatoes. Cook until they are browned and almost tender, about 5 minutes. Add the asparagus, salt and pepper, and continue cooking another few minutes until asparagus is almost tender. Return the bacon and onion to pan and stir.
- Break the eggs carefully over the potato asparagus mixture, add 1-2 teaspoons water without stirring, and cover immediately with a tight fitting lid. Cook until egg whites are set, about 2 minutes.