YOUR SOLIN GENERATED RECIPE
Sunny-Side Up Eggs with Roasted Asparagus
Roasted asparagus and savory smoked salmon served with velvety sunny-side up eggs for a protein-packed morning start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3 oz smoked salmon
1 cup asparagus
1 tsp extra virgin olive oil
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
1. Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2. Snap the woody ends off the asparagus and toss the spears with olive oil, half of the sea salt, and half of the black pepper.
3. Spread the asparagus in a single layer and roast for 10-12 minutes until tender and slightly charred.
4. While the asparagus roasts, heat the ghee in a large non-stick skillet over medium-low heat.
5. Pour the liquid egg whites into the skillet first, then carefully crack the three whole eggs on top, spacing them evenly.
6. Cover the skillet with a lid and cook for 3-4 minutes until the whites are fully opaque and set, but the yolks remain liquid and golden.
7. Transfer the roasted asparagus and smoked salmon to a plate, then carefully slide the eggs alongside them.
8. Season with the remaining salt, pepper, and red pepper flakes before serving immediately.