Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz asparagus; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 0.75 cup liquid egg whites; 1 oz feta cheese; 1 tsp fresh chives; 0.25 whole lemon

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

Sheet-pan eggs baked over a bed of tender roasted asparagus and tangy feta cheese, finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

51.7g

Fat

27.9g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

12 oz asparagus

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

1 tsp fresh chives

0.25 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place the spears on the baking sheet.
3
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
4
Roast the asparagus for 8 minutes until it begins to soften and turn bright green.
5
Remove the pan and use tongs to arrange the asparagus into three circular nest shapes.
6
Pour the liquid egg whites evenly into the center of the three nests so they pool at the bottom.
7
Carefully crack one whole egg into the center of each asparagus nest.
8
Sprinkle the crumbled feta cheese over the eggs and asparagus.
9
Return the pan to the oven and bake for 10 to 12 minutes until the whites are opaque but the yolks are still slightly soft.
10
Remove from the oven and garnish with fresh chopped chives and a squeeze of lemon juice before serving.