YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears topped with protein-rich eggs and salty feta, baked until the yolks are perfectly jammy and the edges are crisp.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup asparagus spears
1 oz feta cheese
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus spears and place them in a small oven-safe baking dish or cast-iron skillet.
Drizzle the asparagus with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to ensure even coating.
Roast the asparagus in the preheated oven for 8 to 10 minutes until they are bright green and slightly tender.
Remove the dish from the oven and pour the liquid egg whites over the roasted asparagus.
Carefully crack the three whole eggs on top of the egg white layer, spacing them out evenly across the dish.
Sprinkle the crumbled feta cheese around the eggs and return the dish to the oven.
Bake for another 10 to 12 minutes, or until the egg whites are fully set but the yolks still have a slight wiggle.
Remove from the oven, garnish with freshly chopped chives, and serve immediately while warm.