NUTRITION

SERVINGS

INGREDIENTS

2 slices Oatnut bread

2 large Eggs

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.25 whole Avocado

1 cup Baby arugula

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Hemp seeds

PREPARATION

• 1

  Place the oatnut bread slices in a toaster or under a broiler until golden brown and crisp.

• 2

  In a small bowl, whisk the non-fat Greek yogurt with half of the sea salt and black pepper until smooth.

• 3

  Heat the olive oil in a non-stick skillet over medium heat.

• 4

  Pour the liquid egg whites into the skillet first, allowing them to spread thin like a crepe; once they begin to set, crack the two whole eggs directly on top of the whites.

• 5

  Cover the pan for 2-3 minutes to steam the tops of the eggs until the whites are fully opaque but the yolks remain runny.

• 6

  Spread the seasoned Greek yogurt generously over the toasted bread slices.

• 7

  Layer the baby arugula and sliced avocado onto the yogurt-covered toast.

• 8

  Carefully slide the egg white 'base' and fried eggs out of the pan and divide them across the two slices of toast.

• 9

  Garnish with the remaining sea salt, black pepper, and a sprinkle of hemp seeds before serving.