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 liquid egg whites; 2 cups asparagus spears; 1 tsp extra virgin olive oil; 1 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Tender asparagus roasted until crisp-tender and topped with protein-rich baked eggs, finished with a savory sprinkle of parmesan and fresh chives.

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NUTRITION

Protein

56.1g

Fat

23.1g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

2 cups asparagus spears

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
2
Snap off the woody ends of the asparagus and toss the spears directly on the pan with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the asparagus in an even layer and roast for 8 minutes until they are bright green and slightly softened.
4
Remove the pan from the oven and use tongs to group the asparagus into three small circular nests.
5
Pour the liquid egg whites onto the pan around the nests, then carefully crack one whole egg into the center of each asparagus nest.
6
Return the pan to the oven and bake for 8 to 12 minutes until the egg whites are fully set and the yolks reach your desired consistency.
7
Top the dish with grated parmesan cheese and chopped fresh chives before serving warm.