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; 1 cup Asparagus spears; 1 tsp Extra virgin olive oil; 1 tbsp Grated parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes

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

Farm-fresh eggs cracked over tender roasted asparagus spears and finished with a dusting of salty parmesan cheese for a savory, golden-baked breakfast.

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NUTRITION

Protein

24.8g

Fat

22.9g

Carbs

8.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a small oven-safe skillet or baking dish.
2
Trim the woody ends off the asparagus spears and place them in the skillet.
3
Drizzle the asparagus with extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.
4
Roast the asparagus in the oven for 8 to 10 minutes until they are bright green and slightly tender.
5
Remove the skillet from the oven and use a spoon to create three small wells among the asparagus spears.
6
Carefully crack one egg into each well, ensuring the yolks remain intact.
7
Sprinkle the grated parmesan cheese and red pepper flakes over the eggs and asparagus.
8
Return the skillet to the oven and bake for 5 to 7 minutes, or until the egg whites are fully set but the yolks are still soft and jammy.
9
Serve immediately while the dish is hot and fragrant.