YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Garlic Potatoes
Oven-roasted garlic potatoes provide a crispy base for tender baked eggs and savory nutritional yeast, creating a protein-packed meal with a satisfying golden crunch.
INGREDIENTS
1 medium Russet potato
1 tsp Olive oil
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
3 large Eggs
0.75 cup Liquid egg whites
1 tbsp Nutritional yeast
1 tsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the Russet potato into 1/2-inch cubes and place them in a mixing bowl.
Toss the potato cubes with olive oil, garlic powder, sea salt, and black pepper until they are evenly coated.
Spread the potatoes on the prepared baking sheet and roast for 20-25 minutes until they are golden brown and crispy.
In a medium bowl, whisk together the liquid egg whites and nutritional yeast until well combined.
Transfer the roasted potatoes into a small oven-safe skillet or individual baking dish.
Pour the egg white mixture over the potatoes, then carefully crack the 3 whole eggs onto the surface.
Return the dish to the oven and bake for 10-12 minutes, or until the whites are fully set and the yolks are cooked to your preference.
Remove from the oven and garnish with freshly chopped chives before serving hot.