YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears and protein-rich eggs baked until the yolks are velvety, topped with crumbled feta for a bright and satisfying breakfast.
INGREDIENTS
1 cup asparagus
1 tsp extra virgin olive oil
4 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears on a small rimmed baking sheet.
Drizzle the asparagus with olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.
Roast the asparagus for 8 minutes until slightly tender but still bright green.
Transfer the roasted asparagus to a small oven-safe skillet or baking dish, arranging them in a single layer.
Pour the liquid egg whites over the asparagus, then carefully crack the four whole eggs on top, keeping the yolks intact.
Sprinkle the crumbled feta cheese and the remaining salt and pepper over the eggs.
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully opaque and set while the yolks remain soft.
Remove from the oven and garnish with freshly chopped chives before serving warm.