Treat yourself with a filling breakfast complete with protein, fiber and good fats.
1 POUND THIN ASPARAGUS, WOODY ENDS REMOVED
½ CUP CHERRY OR GRAPE TOMATOES, HALVED
1-1/2 TBSP OLIVE OIL
1 TBSP BALSAMIC VINEGAR
8 LARGE EGGS
2 TBSP COARSELY SHAVED PARMESAN
1 TBSP CHIVES, CHOPPED
4 SLICES WHOLE GRAIN BREAD
STEP 1:
Preheat oven to 425 F
STEP 2:
Toss asparagus and tomatoes with oil in a shallow baking dish.
STEP 3:
Spread veggies to make a single layer. Roast about 12 minutes, until asparagus is tender and tomatoes have wilted.
STEP 4:
Drizzle with vinegar.
STEP 5:
Crack eggs over asparagus mixture, return to oven & roast until eggs are set, about 7 minutes.
STEP 6:
Top with cheese, sprinkle with chives and serve with toasted bread.
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