YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Vibrant asparagus and savory smoked salmon are oven-roasted until tender, then topped with eggs and baked until the whites are set and yolks remain velvety.
INGREDIENTS
1 cup asparagus
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup liquid egg whites
3 large eggs
2 oz smoked salmon
0.5 oz feta cheese
1 tsp fresh dill
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears on a small parchment-lined baking sheet.
Drizzle the asparagus with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast the asparagus for 8 minutes until it begins to soften and turn bright green.
Remove the pan from the oven and arrange the asparagus to create a small well in the center of the tray.
Carefully pour the liquid egg whites into the well, then crack the three whole eggs directly on top of the whites.
Flake the smoked salmon into bite-sized pieces and scatter them around the eggs along with the crumbled feta cheese.
Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and the yolks are cooked to your preference.
Garnish with fresh chopped dill before serving immediately.