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; 0.5 cup liquid egg whites; 1 cup asparagus spears; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

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-baked eggs and tender asparagus spears are roasted together with salty feta for a savory, protein-packed breakfast that features a perfectly vibrant crunch.

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NUTRITION

Protein

50.0g

Fat

34.1g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup asparagus spears

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
2
Snap the woody ends off the asparagus spears and place them on the baking sheet, tossing with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the asparagus into a single layer and roast in the oven for 8 minutes until they begin to soften.
4
Remove the pan and use a spatula to create four small clearings among the spears; pour the liquid egg whites evenly into these spaces.
5
Carefully crack one whole egg into each clearing on top of the egg whites, then sprinkle the crumbled feta cheese over the entire tray.
6
Return to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain beautifully runny.
7
Remove from the oven and garnish with freshly chopped chives before serving warm directly from the pan.