YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Roasted asparagus and savory smoked salmon are topped with protein-rich eggs and baked until the yolks are perfectly jammy.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 oz smoked salmon
1 cup asparagus
1 tsp extra virgin olive oil
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears into a small oven-safe cast iron skillet or baking dish.
Drizzle the asparagus with the extra virgin olive oil and season with the sea salt and black pepper, tossing to coat evenly.
Roast the asparagus in the oven for 8 minutes until they are bright green and slightly tender.
Remove the skillet from the oven and layer the smoked salmon pieces over the roasted asparagus.
Pour the egg whites into the skillet, then carefully crack the whole eggs on top of the salmon and asparagus, ensuring the yolks remain intact.
Sprinkle the grated parmesan cheese over the eggs and return the skillet to the oven.
Bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks are still soft and jammy.
Garnish with freshly minced chives and serve immediately while hot.