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Recipe from a Reader
Healthy Vegetarian Eggs Benedict


2 slices toasted Sprouted Grain Bread or High Fiber Nut Bread 2 Farm Fresh Eggs 1 tsp. Vinegar 1/3 Lb Steamed/Blanched Asparagus 1/2 pint grape tomatoes or 2 plum tomatoes Smattering of Organic Olive Oil Salt and Cracked Pepper


Preheat Oven to 400 Degrees. Place tomatoes in pyrex dish, coat with a drizzle of olive oil and roast in oven for 30 minutes. Add asparagus in the last 5 minutes of cooking to warm. Fill 1/2 a small saucepan with water add the vinegar and bring to boil. Cook eggs for 2 minutes, spooning water over top if part of the egg is exposed to air. Drain eggs carefully into a fine mesh sieve or remove with a large slotted spoon. Assembly: Place toast in center of dish, following with an egg on top. Fan out asparagus so that each purple spear is at the center of the plate. Scatter roasted grape tomatoes. Follow with fresh cracked pepper and sea salt.