Spring Asparagus Bacon, Egg & Cheese Sandwich

Preheat the oven to 400 F. Place a wire rack on a rimmed baking sheet and arrange the bacon strips on the wire rack so that no two pieces are overlapping. Cook the bacon for about 8-10 minutes, or until small bubbles form and the bacon begins to turn golden. Very carefully remove the baking sheet from the oven, taking care not to splatter any bacon grease. The bacon should continue to crisp a bit as it cools on the counter.

Meanwhile, add the eggs and 3 tablespoons milk to a large mixing bowl. Whisk vigorously until all the yolks are broken and well combined.

Heat the olive oil in a large sauté pan over medium heat. Cook the shallot about 2 minutes, or until it begins to soften. Add the asparagus and cook about 2 minutes more. Reduce the heat to medium-low. Add the egg mixture to the pan, and allow the eggs to begin to set along the bottom of the pan. Season lightly with salt and pepper. Then scrape and fold the eggs regularly with a wooden spoon or rubber spatula to ensure the eggs do not stick to the bottom of the pan. When the eggs are just solidified and no longer liquid, remove the pan from the heat and set aside.

Add ⅓ cup milk to a small saucepan over medium-low heat and bring it to a light simmer. Add the Monterey jack cheese and the Dijon and turn off the heat. Stir until well combined.

Immediately assemble open-faced sandwiches: arrange two bacon strips over each toasted muffin half. Scoop a generous portion of the scrambled egg mixture over the bacon. Spoon some of the cheese mixture over the scrambled eggs. Top with freshly chopped chives. Serve.