YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus and Prosciutto
Savory eggs baked until set over a bed of crisp-tender roasted asparagus and salty prosciutto ribbons, finished with a dusting of sharp parmesan.
INGREDIENTS
4 large eggs
2 oz prosciutto
1 cup asparagus
0.25 tbsp extra virgin olive oil
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears directly on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.
Roast the asparagus for 8 minutes until they are bright green and just beginning to soften.
Remove the tray from the oven and divide the asparagus into four small bundles or 'rafts.'
Wrap or drape the prosciutto slices over the center of each asparagus bundle, creating a small nest to hold the egg.
Carefully crack one egg into each prosciutto nest and sprinkle the tops evenly with the parmesan cheese.
Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are opaque and the yolks reach your desired level of doneness.