Fried Eggs with Lemon, Asparagus and Mushrooms


  • 4 Eggs
  • 8 Stalks Asparagus
  • 1 Cup cremini mushrooms
  • 2 Tbsp. Grass Fed Butter
  • Juice of one lemon
  • Salt and pepper to taste


  1. In a skillet, melt butter and add asparagus and mushrooms with seasoning. Cook for 3 minutes. Set aside.
  2. In the same pan, cook eggs, flipping once til "over easy."
  3. Set asparagus and mushrooms on 2 plates, Top with 2 eggs.
  4. Drizzle with lemon juice.

Serves 2

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