Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 1 cup asparagus; 1 tsp olive oil; 0.5 cup non-fat Greek yogurt; 0.5 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Oven-baked eggs and egg whites nestled among tender roasted asparagus spears, finished with a dollop of creamy Greek yogurt for a velvety texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.7g

Fat

20.7g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup asparagus

1 tsp olive oil

0.5 cup non-fat Greek yogurt

0.5 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Snap off the woody ends of the asparagus and place the spears on a parchment-lined baking sheet.
3
Drizzle the asparagus with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the asparagus for 8 minutes until it is slightly tender.
5
Remove the sheet from the oven and use a fork to arrange the spears into three small circular nests.
6
Carefully pour a portion of the egg whites into each nest, then crack one whole egg into the center of each.
7
Return the baking sheet to the oven and bake for 8 to 10 minutes, or until the whites are opaque and the yolks reach your desired level of firmness.
8
While the eggs are baking, toast the half slice of sprouted grain bread.
9
Plate the roasted asparagus and eggs, topping each egg with a dollop of Greek yogurt and a sprinkle of fresh chives.