For years, I couldn’t eat eggs because of a food sensitivity to them. Kelly couldn’t eat them either for the same reason. My reaction showed up as heart palpitations and eczema. Meanwhile, Kelly would simply throw up. Thankfully, we are now past that.

During the past year, reintroducing eggs has been like opening up a whole new world in the kitchen. It’s made such a huge difference to be able to use them in baking. Finally, bread, cookies, muffins and cupcakes all have their poof back – meaning they are fluffy instead of dense and drooping.

Another exciting re-discovery is that eggs really do make the best breakfast. After eating 1 or 2 eggs for breakfast, my belly is satisfied for hours, which is such a good feeling. So, since I’ve been eating eggs more often, I decided experiment with roasting them. Actually, I got the idea from a photo I saw on Instagram. They turned out surprisingly beautiful and super tasty too.

Roasted Eggs and Asparagus
2 whole organic eggs
1 bunch asparagus, ends trimmed
Avocado oil spray
Coarse sea salt

Preheat oven 400. Place asparagus on a baking sheet. Spray with oil and sprinkle with sea salt. Crack eggs into a bowl, then gently pour one at a time over the asparagus.

Roast in oven for 7-9 minutes until egg white is cooked, or to your liking. Me, I like my eggs sunny side up with that delicious yellow yolk that runs into the rest of the meal 🙂