We love eggs for breakfast! The protein supports blood sugar, keeping your energy up until your next meal, and the choline and cholesterol in the yolk support brain health. In this recipe, the fatty acids in the eggs helps the body absorb the fat-soluble Vitamin A in the asparagus, and the asparagus provides fiber to help digest the eggs.
Recipe courtesy of Andrea Bemis, chef/writer of
Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
