Baked Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Fresh asparagus and protein-rich eggs baked together until the yolks are velvety, served with toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

571kcal
Protein
49.8g
Fat
24.8g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup asparagus

1 oz feta cheese

2 slices sprouted grain bread

1 tsp extra virgin olive oil

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 and prepare a small rimmed baking sheet.

  • 2

    Snap the woody ends off the asparagus spears and place them on the sheet, drizzling with olive oil and seasoning with sea salt, pepper, and garlic powder.

  • 3

    Roast the asparagus for 8 minutes until they begin to soften and turn bright green.

  • 4

    While roasting, pour the liquid egg whites into a medium-sized oven-safe ceramic baking dish or cast-iron skillet.

  • 5

    Carefully crack the whole eggs into the egg whites, keeping the yolks intact for a beautiful presentation.

  • 6

    Remove the asparagus from the oven and nestle them into the egg mixture, then sprinkle the crumbled feta cheese evenly over the top.

  • 7

    Place the dish back into the oven and bake for 10-12 minutes until the egg whites are fully opaque and set.

  • 8

    Toast the sprouted grain bread until it reaches a golden, crispy texture.

  • 9

    Remove the eggs from the oven once the yolks are still slightly jiggly but the whites are firm.

  • 10

    Serve the baked eggs immediately with the toasted sprouted bread to dip into the velvety yolks.

Baked Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Fresh asparagus and protein-rich eggs baked together until the yolks are velvety, served with toasted sprouted grain bread for a satisfying crunch.

NUTRITION

571kcal
Protein
49.8g
Fat
24.8g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup asparagus

1 oz feta cheese

2 slices sprouted grain bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a small rimmed baking sheet.

  • 2

    Snap the woody ends off the asparagus spears and place them on the sheet, drizzling with olive oil and seasoning with sea salt, pepper, and garlic powder.

  • 3

    Roast the asparagus for 8 minutes until they begin to soften and turn bright green.

  • 4

    While roasting, pour the liquid egg whites into a medium-sized oven-safe ceramic baking dish or cast-iron skillet.

  • 5

    Carefully crack the whole eggs into the egg whites, keeping the yolks intact for a beautiful presentation.

  • 6

    Remove the asparagus from the oven and nestle them into the egg mixture, then sprinkle the crumbled feta cheese evenly over the top.

  • 7

    Place the dish back into the oven and bake for 10-12 minutes until the egg whites are fully opaque and set.

  • 8

    Toast the sprouted grain bread until it reaches a golden, crispy texture.

  • 9

    Remove the eggs from the oven once the yolks are still slightly jiggly but the whites are firm.

  • 10

    Serve the baked eggs immediately with the toasted sprouted bread to dip into the velvety yolks.