YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-baked eggs nestled in a bed of crisp-tender roasted asparagus and juicy cherry tomatoes, topped with a sprinkle of tangy feta cheese for a savory finish.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup asparagus spears
0.5 cup cherry tomatoes
1 oz feta cheese
0 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus spears and slice the cherry tomatoes in half.
Place the asparagus and tomatoes in a small oven-safe cast-iron skillet or rimmed baking sheet.
Drizzle with extra virgin olive oil and season with sea salt, black pepper, and garlic powder, tossing to coat evenly.
Roast the vegetables in the oven for 8 to 10 minutes until they are slightly tender and the tomatoes begin to burst.
Remove the pan from the oven and use a spoon to create four small wells in the vegetable mixture.
Carefully pour the liquid egg whites into the bottom of the pan around the vegetables.
Crack one whole egg into each of the four prepared wells.
Sprinkle the crumbled feta cheese over the entire dish.
Return the pan to the oven and bake for another 8 to 12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
Serve immediately while the eggs are warm and the feta is softened.