YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Tender asparagus spears roasted with garlic and olive oil, topped with protein-rich baked eggs and savory feta for a vibrant, satisfying breakfast.
INGREDIENTS
1 cup asparagus
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
3 large eggs
0.75 cup liquid egg whites
1 oz feta cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears in a small oven-safe cast iron skillet or baking dish.
Drizzle the asparagus with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
Roast the asparagus in the oven for 8 minutes until they are bright green and slightly softened.
Remove the skillet from the oven and carefully pour the liquid egg whites over the asparagus.
Crack the three whole eggs directly onto the egg whites, spacing them out evenly among the asparagus spears.
Sprinkle the crumbled feta cheese over the top of the eggs and asparagus.
Return the skillet to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
Remove from the oven and serve immediately while the eggs are warm and the feta is softened.