3 tablespoons sun dried tomatoes

¼ cup fresh basil

5 pitted olives

2 minced cloves garlic

2 tablespoons crumbled feta cheese

2 toasted slices gluten-free bread

Salt and pepper as desired

 

Place a small casserole dish inside a large pot and fill the pot with water until water level is half way up the sides of the dish. Add egg whites, salt and pepper to casserole dish, put large pot on high heat and allow water to boil. When water is boiling, put on low heat, cover large pot and cook eggs for 15 minutes. Meanwhile, chop tomatoes, olives, basil and garlic and stir together. When eggs are cooked, remove casserole dish from hot water. Spread 2 tablespoons of tomato mixture on each piece of toast and place ½ of egg whites on each piece of toast. Place remaining tomato mixture on top of eggs. Serve hot.