NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.75 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with the olive oil and half of the sea salt and black pepper.

• 3

  Roast the tomatoes for 10-12 minutes until they are blistered and have released some of their juices.

• 4

  Remove the dish from the oven and carefully pour the liquid egg whites over the roasted tomatoes.

• 5

  Crack the 4 whole eggs into the dish on top of the whites, spacing them evenly and being careful not to break the yolks.

• 6

  Sprinkle the crumbled feta cheese and the remaining salt and pepper over the top.

• 7

  Place the dish back into the oven and bake for 8-10 minutes, or until the egg whites are fully opaque and set, but the yolks are still slightly soft.

• 8

  While the eggs bake, toast the sprouted grain bread until golden brown.

• 9

  Remove the eggs from the oven, garnish with fresh torn basil, and serve immediately alongside the toasted bread.