Name: Crispy Herb-Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup Greek yogurt; 2 oz prosciutto; 2 tbsp Parmesan cheese; 1 cup asparagus; 0 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme; 1 tsp fresh chives

Crispy Herb-Baked Eggs with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Baked Eggs with Roasted Asparagus

Farm-fresh eggs baked until just set over a bed of creamy yogurt and salty prosciutto, served with tender asparagus that has a satisfying snap.

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NUTRITION

Protein

53.1g

Fat

30.5g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup Greek yogurt

2 oz prosciutto

2 tbsp Parmesan cheese

1 cup asparagus

0 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.
3
Spread the asparagus in a single layer on the baking sheet and roast for 12 minutes until tender.
4
While the asparagus roasts, spread the Greek yogurt into the bottom of a 6-inch oven-safe skillet or ramekin.
5
Arrange the prosciutto slices over the yogurt and carefully crack the eggs on top.
6
Sprinkle the eggs with Parmesan cheese, fresh thyme, and the remaining salt and pepper.
7
Place the skillet in the oven and bake for 8 to 10 minutes until the egg whites are opaque and the yolks remain soft.
8
Remove from the oven, garnish with fresh chives, and serve immediately alongside the roasted asparagus.