YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears topped with protein-rich eggs and salty feta, baked until the yolks are perfectly runny and the edges are crisp.
INGREDIENTS
1 cup liquid egg whites
3 large eggs
1 cup asparagus spears
0.5 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends from the asparagus spears and place them in a large oven-safe skillet.
Drizzle the asparagus with olive oil and season with sea salt, black pepper, and garlic powder.
Roast the asparagus in the oven for 8 minutes until they are slightly tender and vibrant green.
Remove the skillet and use a fork to arrange the asparagus into three small nests or wells.
Carefully pour the liquid egg whites into the bottom of the skillet around the asparagus.
Crack one whole egg into the center of each asparagus nest.
Sprinkle the crumbled feta cheese evenly over the eggs and asparagus.
Return the skillet to the oven and bake for 8 to 10 minutes, or until the whites are set but the yolks remain jammy.
Garnish with freshly minced chives and serve immediately.