Name: Baked Eggs with Prosciutto and Ciabatta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 1 oz prosciutto; 1.5 oz ciabatta; 1 tsp olive oil; 1 cup spinach; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Prosciutto and Ciabatta

Farm-fresh eggs baked in a savory nest of crispy prosciutto and wilted spinach, served alongside a slice of toasted, golden-brown ciabatta.

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NUTRITION

Protein

46.4g

Fat

28.3g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 oz prosciutto

1.5 oz ciabatta

1 tsp olive oil

1 cup spinach

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or individual skillet with the olive oil.
2
Line the bottom and sides of the dish with the prosciutto slices, overlapping them slightly to create a sturdy base.
3
Place the fresh spinach over the prosciutto layer and press down gently to make room for the eggs.
4
In a small bowl, whisk together the egg whites, sea salt, and black pepper, then pour this mixture over the spinach.
5
Carefully crack the three whole eggs on top of the egg white mixture, ensuring the yolks remain intact for a beautiful presentation.
6
Sprinkle the grated parmesan cheese evenly over the top and bake for 12 to 15 minutes until the whites are set but the yolks are still slightly runny.
7
While the eggs are in the oven, toast the ciabatta slice until it is golden and crisp.
8
Remove the eggs from the oven and serve immediately with the warm toasted ciabatta for dipping into the yolks.