NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup asparagus spears

1 oz feta cheese

1 tsp olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive oil and sprinkle with half of the sea salt, black pepper, and garlic powder.

• 4

  Roast the asparagus in the oven for 8 minutes until they are just beginning to soften.

• 5

  While asparagus roasts, lightly grease a small oven-safe baking dish. Pour the liquid egg whites into the dish and carefully crack the two whole eggs on top, keeping the yolks intact.

• 6

  Remove the baking sheet from the oven and carefully arrange the roasted asparagus spears around the eggs in the baking dish.

• 7

  Sprinkle the crumbled feta cheese and the remaining seasonings over the top of the eggs and asparagus.

• 8

  Place the dish back into the oven and bake for 10-12 minutes, or until the egg whites are completely opaque and set, but the yolks are still slightly jiggly.

• 9

  Toast the sprouted grain bread until golden brown.

• 10

  Remove the baking dish from the oven and serve immediately alongside the toasted bread for dipping into the yolks.