Eggs in a Cloud
Lemon-Roasted Asparagus
Ingredients
- 8 large eggs
- ½ tsp garlic salt
- 8 slices nitrite-free bacon, cooked and crumbled
- ¼ chopped green onions
Instructions
- Preheat oven to 450°F. Separate egg whites from yolks, placing whites in a mixing bowl and yolks in a second bowl. Set yolks aside.
- Beat egg whites with a hand-held mixer 5 minutes or until stiff; sprinkle with garlic salt, and gently fold in bacon and onions.
- Spoon egg white mixture into 8 mounds on a parchment paper-lined baking sheet. Make a small indentation in each mound.
- Bake 5 minutes.
- Spoon a yolk into each indentation; bake 2 to 3 minutes or until yolks are cooked to desired doneness. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 lb thin asparagus, ends trimmed
- ½ tsp lemon zest
- 1½ Tbsp fresh lemon juice
- 1 Tbsp avocado oil
- ¼ tsp garlic salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Combine asparagus, lemon juice and zest, oil, garlic salt, and pepper on a rimmed baking sheet; toss.
- Bake 6 minutes or until asparagus is crisp-tender.
Paleo Breakfast Meal Plan
This recipe selected from the eMeals Paleo Breakfast Meal Plan.
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