Preheat the oven to 415 degrees F.

Trim the rough ends off the asparagus and spread on a baking sheet. Drizzle with 1 tablespoon algae oil (or avocado oil) and sprinkle with sea salt. Use your hands to toss everything together until asparagus is well-coated in oil and salt. Roast in the preheated oven 15 minutes, until asparagus turns bright green and is still al dente. Remove from oven and set aside until ready to use.

Heat 1 tablespoon algae oil in a large non-stick skillet over medium heat. Add the baby spinach and cover. Cook, stirring occasionally, until spinach has wilted, about 2 to 3 minutes. Sprinkle with sea salt to taste.

Cook desired amount of eggs using your desired methodology (sunny side up, fried, or scrambled).

Add all ingredients for the crepes to a blender and blend until smooth.

Heat a small amount of algae oil over medium-low heat in a non-stick skillet or griddle.

Once the skillet it completely hot, measure out ⅓ cup batter and pour slowly in center of skillet, allowing the batter to naturally funnel outward into a circle. Cook until many bubbles rise to the surface of the crepe and the sides firm up. Carefully flip and cook an additional 30 seconds to 1 minute, just until crepe is cooked through. Repeat for remaining batter.

Compile crepes by filling with sautéed spinach, roasted asparagus spears, and feta cheese. Top with an egg and serve!