NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

2 oz Turkey bacon

0.5 cup Sweet potato

1 cup Asparagus

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cubed sweet potatoes and trimmed asparagus spears with extra virgin olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the sweet potatoes are tender and the asparagus is slightly browned.

• 4

  While the vegetables roast, bring a small pot of water to a boil, carefully lower in the eggs, and simmer for 7 minutes for a jammy yolk.

• 5

  Immediately transfer the eggs to a bowl of ice water for 3 minutes to stop the cooking process, then peel and slice them in half.

• 6

  Place a non-stick skillet over medium heat and cook the turkey bacon for 3-4 minutes per side until it reaches your desired level of crispness.

• 7

  Arrange the roasted vegetables, crispy turkey bacon, and soft-boiled eggs on a plate and enjoy while warm.