• 4 cups (1 liter) of asparagus
• 2 garlic cloves, minced
• 1 tbs (15 ml) of sunflower oil
• 2 tsp (10 ml) of sambal oelek
• Salt and pepper
• 2 cups (500 ml) of cherry tomatoes
• 4 eggs
• 1 cup (250 ml) of spincah, aragula or any other greens
• ¾ cup (185 ml) of Liberté cottage cheese

For the croutons

• 2 slices of bread, cut into small cubes
• 2 tbs (30 ml) sunflower oil
• Salt and pepper

1. Place the asparagus in a large rectangular baking dish. Mix the oil with the garlic and sambal oelek and coat the asparagus. Add salt and pepper and bake at broil on the center rack for 4 minutes, stirring halfway through. Remove from oven and set the temperature to 350 ° F.
    
2. Combine bread cubes with oil, salt and pepper and place them in a small baking dish. Cook until browned. Stir frequently.
    
3. In the asparagus dish, add the greens, tomatoes and cottage cheese. Then, gently place the eggs. Return to oven (350 ° F) and cook for 6-8 minutes or until the whites are cooked and yolks are runny. Serve immediately with croutons.