Name: Baked Eggs with Mozzarella and Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Potato; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 4 large Eggs; 0.25 tbsp Cooking cream; 1.5 oz Mozzarella cheese; 1 slice White bread; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes

Baked Eggs with Mozzarella and Roasted Potatoes

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 Mozzarella and Roasted Potatoes

Oven-baked eggs nestled in a pool of velvety cream and melted mozzarella, served with crispy roasted potatoes and a refreshing cucumber-tomato salad.

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NUTRITION

Protein

38.1g

Fat

33.0g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Potato

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

4 large Eggs

0.25 tbsp Cooking cream

1.5 oz Mozzarella cheese

1 slice White bread

0.5 cup Cucumber

0.5 cup Cherry tomatoes

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed potatoes with olive oil and half of the sea salt and black pepper on a small baking sheet.
3
Roast the potatoes for 20 minutes, or until they are golden brown and crispy on the edges.
4
While potatoes roast, pour the cooking cream into a small oven-safe ramekin or baking dish.
5
Carefully crack the eggs into the dish over the cream, being careful not to break the yolks.
6
Sprinkle the eggs with the remaining salt, pepper, and the shredded mozzarella cheese.
7
Place the egg dish in the oven alongside the potatoes and bake for 10-12 minutes until the egg whites are set but the yolks remain slightly runny.
8
Toast the slice of white bread until golden and crisp.
9
In a small bowl, combine the sliced cucumber and halved cherry tomatoes for a fresh side salad.
10
Serve the hot baked eggs immediately with the roasted potatoes, toast, and salad.