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 Asparagus spears; 1 cup Non-fat Greek yogurt; 1 oz Feta cheese; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 clove Garlic; 1 tbsp Fresh dill

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

Oven-roasted asparagus spears and protein-rich eggs baked until set, served over a creamy garlic-infused yogurt base for a silky finish.

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NUTRITION

Protein

51.2g

Fat

28.0g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Asparagus spears

1 cup Non-fat Greek yogurt

1 oz Feta cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 clove Garlic

1 tbsp Fresh dill

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.
3
Drizzle the asparagus with olive oil and season with half of the salt, pepper, and red pepper flakes.
4
Roast the asparagus for 8 minutes until slightly tender.
5
While roasting, mix the Greek yogurt with minced garlic and the remaining salt in a small bowl.
6
Remove the baking sheet from the oven and use tongs to create three small nests with the asparagus spears.
7
Carefully crack one egg into each nest.
8
Return the sheet to the oven and bake for 6 to 8 minutes, or until the egg whites are opaque but the yolks remain runny.
9
Spread the garlic yogurt onto a plate, top with the baked eggs and asparagus, then sprinkle with crumbled feta and fresh dill.