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; 0.5 cup Greek yogurt; 0.5 oz Feta cheese; 1 cup Asparagus; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp 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

Vibrant asparagus and farm-fresh eggs baked to perfection in a creamy Greek yogurt base, finished with a sprinkle of tangy feta and cracked black pepper.

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NUTRITION

Protein

36.6g

Fat

26.4g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup Greek yogurt

0.5 oz Feta cheese

1 cup Asparagus

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Chives

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
3
Toss the asparagus with the extra virgin olive oil and a pinch of the sea salt on a small baking sheet.
4
Roast the asparagus for 5-7 minutes until just tender but still bright green.
5
In a small bowl, whisk together the Greek yogurt, garlic powder, and half of the sea salt and black pepper.
6
Spread the yogurt mixture evenly into the bottom of a small, oven-safe baking dish.
7
Arrange the roasted asparagus over the yogurt base, creating five small wells for the eggs.
8
Carefully crack one egg into each well.
9
Sprinkle the remaining sea salt, black pepper, and the crumbled feta cheese over the top of the eggs.
10
Bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
11
Garnish with fresh chopped chives and serve immediately.