Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup egg whites; 1 cup asparagus spears; 1 oz feta cheese; 1 tsp olive oil; 1 slice sprouted grain bread; 1 tbsp hemp hearts; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

Nutrition

Per serving

514 calories

Protein: 47g; 35% of calories
Carbs: 26g; 19% of calories
Fat: 27g; 46% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with olive oil, garlic powder, half the sea salt, and half the black pepper.
Spread the asparagus on the tray and roast for 8 minutes until just starting to soften.
While roasting, whisk the egg whites in a bowl and pour them into a small, lightly greased oven-safe ceramic dish.
Carefully crack the two whole eggs into the egg whites, keeping the yolks intact.
Remove the asparagus from the oven, arrange them around the edges of the egg dish, and sprinkle the crumbled feta cheese over the top.
Return the dish to the oven and bake for 10 to 12 minutes until the whites are opaque and the yolks are still slightly jiggly.
Toast the sprouted grain bread until golden brown and crisp.
Top the baked eggs with hemp hearts, chopped fresh chives, and the remaining salt and pepper before serving with the toast.

Nutrition

Ingredients

Instructions

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