1 bunch asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 1/2 Tbs. olive oil, more for drizzling
4 slices OMM Power Grains bread, toasted
4 large eggs
1 ½ cups crumbled feta (about 6 oz.)
6 mint leaves, torn into pieces
1. Heat the oven to 425F. Line a large, rimmed baking sheet with aluminum foil. Toss the asparagus with ½ tsp. salt, a generous sprinkling of pepper and the oil. Roast, giving the pan a shake after 5 minutes, until the asparagus brown and become tender, about 10 minutes.
2. Meanwhile, fill a medium pot with a couple of inches of salted water and bring to a simmer over medium heat. Add the eggs and cook, occasionally giving them a stir, until the whites set and the yolk is done to your liking, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a large plate.
3. To assemble, sprinkle the toasts with half of the feta and the mint, then top with the roasted asparagus and an egg and the remaining feta and mint. Drizzle with a little olive oil and serve.