NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.75 cup Liquid egg whites

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 oz Feta cheese

1 slice Sprouted grain bread

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a small rimmed baking sheet or in a cast-iron skillet.

• 3

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

• 4

  Toss the asparagus to coat evenly and roast in the oven for 8-10 minutes until they begin to soften.

• 5

  Remove the pan from the oven and use a fork to create two small nests within the asparagus spears.

• 6

  Carefully pour the liquid egg whites into the pan around the asparagus, then crack the two whole eggs directly into the prepared nests.

• 7

  Sprinkle the crumbled feta cheese over the eggs and asparagus, followed by the remaining sea salt and black pepper.

• 8

  Return the pan to the oven and bake for another 8-12 minutes, or until the egg whites are fully set but the yolks remain runny.

• 9

  While the eggs are finishing, toast the slice of sprouted grain bread until golden and crisp.

• 10

  Garnish the baked eggs with freshly chopped chives and serve immediately alongside the toasted bread.