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 extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 4 large eggs; 0.5 cup liquid egg whites; 1 oz feta cheese; 1 tbsp fresh chives

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

Roasted asparagus spears topped with protein-rich eggs and tangy feta for a vibrant, golden-baked breakfast that is both light and satisfying.

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NUTRITION

Protein

45.9g

Fat

30.8g

Carbs

9.5g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.
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 minutes until they are just beginning to soften.
5
Remove the sheet from the oven and use tongs to arrange the asparagus into four small circular bundles or nests.
6
Carefully pour the liquid egg whites around the asparagus nests to create a base, then crack one whole egg into the center of each nest.
7
Sprinkle the crumbled feta cheese evenly over the eggs and asparagus bundles.
8
Return the baking sheet to the oven and bake for another 8 to 10 minutes, or until the egg whites are opaque and set while the yolks remain slightly soft.
9
Remove from the oven and garnish with freshly chopped chives before serving immediately.