Melt the butter together with the olive oil in a large pan or cast iron skillet. Add the bacon and sauté it until it starts to get crispy.

Add the riced cauliflower and some chicken broth, and continue to cook until the cauliflower starts to soften.

Slice some asparagus, and add the stalks to the pan. Continue to cook for five minutes, then add the asparagus tips. Taste for seasoning, and add salt and pepper as necessary.

Turn the heat down to the lowest setting, while you prepare the poached eggs using your preferred method.

Add the poached eggs to the skillet, grind a little extra black pepper over the top, and serve.