Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup asparagus; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 large eggs; 0.25 cup liquid egg whites; 1 tbsp parmesan cheese

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

Tender asparagus spears roasted until snap-crisp and topped with eggs baked to a silky finish, dusted with savory parmesan cheese.

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NUTRITION

Protein

24.3g

Fat

15.9g

Carbs

7.4g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 large eggs

0.25 cup liquid egg whites

1 tbsp parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F and line a small rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and place the spears on the 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 they are bright green and just starting to soften.
5
Remove the pan from the oven and use tongs to arrange the asparagus into a circular nest shape, leaving a well in the center.
6
Pour the liquid egg whites into the center of the nest and carefully crack the two whole eggs directly on top.
7
Sprinkle the parmesan cheese over the eggs and asparagus, then return the pan to the oven for 7 to 9 minutes until the whites are set and the yolks remain jammy.