Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup asparagus; 0.5 oz feta cheese; 0.25 tbsp extra virgin olive oil; 0.5 cup non-fat Greek yogurt; 0.5 tbsp hemp seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 Roasted Asparagus

Oven-roasted asparagus spears topped with protein-rich baked eggs, tangy feta, and hemp seeds, served with a creamy dollop of Greek yogurt for a velvety texture.

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NUTRITION

Protein

46.8g

Fat

32.0g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup asparagus

0.5 oz feta cheese

0.25 tbsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

0.5 tbsp hemp seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.
3
Drizzle the asparagus with extra virgin olive oil and season with sea salt, black pepper, and garlic powder.
4
Roast the asparagus for 8 minutes until they are bright green and slightly tender.
5
Remove the tray and create four small nests within the asparagus spears, then carefully crack one egg into each nest.
6
Sprinkle the crumbled feta cheese and hemp seeds over the eggs and asparagus.
7
Return the tray to the oven and bake for 8 to 10 minutes until the egg whites are fully set but the yolks remain runny.
8
Plate the roasted asparagus and eggs immediately, serving each portion with a fresh dollop of non-fat Greek yogurt on the side.