Sheet Pan Baked Eggs with Roasted Asparagus and Crispy Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Baked Eggs with Roasted Asparagus and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Asparagus and Crispy Prosciutto

Enjoy a versatile sheet pan meal that features perfectly baked eggs nestled among tender roasted asparagus and a crisp layer of prosciutto. This dish balances the rich, creamy texture of eggs with the savory crunch of prosciutto and the fresh, earthy flavor of asparagus, all brought together with a drizzle of olive oil and a dash of seasoning for a delightful meal any time of day.

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NUTRITION

410kcal
Protein
33.2g
Fat
29.7g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 slice prosciutto (28g)

1 bunch asparagus (approx. 8 spears, 100g)

1 teaspoon olive oil

Salt and pepper to taste

Pinch red pepper flakes (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Arrange asparagus evenly on the sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat.

  • 3

    Lay the prosciutto slice over the asparagus, slightly overlapping, so it crisps up during roasting.

  • 4

    Make small wells between the asparagus for the eggs. Crack one egg into each well.

  • 5

    Season the eggs with a little salt, pepper, and a pinch of red pepper flakes if desired.

  • 6

    Place the sheet pan in the preheated oven and bake for about 10-15 minutes, or until the egg whites are set but the yolks remain slightly runny, or to your preferred doneness.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your balanced sheet pan meal!

Sheet Pan Baked Eggs with Roasted Asparagus and Crispy Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Baked Eggs with Roasted Asparagus and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Asparagus and Crispy Prosciutto

Enjoy a versatile sheet pan meal that features perfectly baked eggs nestled among tender roasted asparagus and a crisp layer of prosciutto. This dish balances the rich, creamy texture of eggs with the savory crunch of prosciutto and the fresh, earthy flavor of asparagus, all brought together with a drizzle of olive oil and a dash of seasoning for a delightful meal any time of day.

NUTRITION

410kcal
Protein
33.2g
Fat
29.7g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 slice prosciutto (28g)

1 bunch asparagus (approx. 8 spears, 100g)

1 teaspoon olive oil

Salt and pepper to taste

Pinch red pepper flakes (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Arrange asparagus evenly on the sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat.

  • 3

    Lay the prosciutto slice over the asparagus, slightly overlapping, so it crisps up during roasting.

  • 4

    Make small wells between the asparagus for the eggs. Crack one egg into each well.

  • 5

    Season the eggs with a little salt, pepper, and a pinch of red pepper flakes if desired.

  • 6

    Place the sheet pan in the preheated oven and bake for about 10-15 minutes, or until the egg whites are set but the yolks remain slightly runny, or to your preferred doneness.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your balanced sheet pan meal!