Baked Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Oven-roasted asparagus and salty prosciutto baked with farm-fresh eggs until the whites are set and the yolks remain velvety.

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NUTRITION

511kcal
Protein
53.9g
Fat
31.1g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup asparagus spears

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

2 slices prosciutto

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

  • 3

    Drizzle the asparagus with olive oil and sprinkle with sea salt and black pepper, tossing well to ensure even coating.

  • 4

    Roast the asparagus for 8 minutes until they are slightly tender but still vibrant green.

  • 5

    Remove the sheet from the oven and arrange the asparagus into three circular nests, wrapping the prosciutto slices around the edges to help hold the shape.

  • 6

    Carefully crack one egg into the center of each asparagus and prosciutto nest.

  • 7

    Sprinkle the crumbled feta cheese over the eggs and the surrounding asparagus.

  • 8

    Place the baking sheet back into the oven and bake for 8 to 10 minutes, or until the egg whites are opaque and set.

  • 9

    Transfer the baked egg nests to a plate and serve with a side of plain Greek yogurt for a creamy contrast.

  • 10

    Garnish the entire dish with fresh chopped chives and red pepper flakes for a hint of heat.

Baked Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Oven-roasted asparagus and salty prosciutto baked with farm-fresh eggs until the whites are set and the yolks remain velvety.

NUTRITION

511kcal
Protein
53.9g
Fat
31.1g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup asparagus spears

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

2 slices prosciutto

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

  • 3

    Drizzle the asparagus with olive oil and sprinkle with sea salt and black pepper, tossing well to ensure even coating.

  • 4

    Roast the asparagus for 8 minutes until they are slightly tender but still vibrant green.

  • 5

    Remove the sheet from the oven and arrange the asparagus into three circular nests, wrapping the prosciutto slices around the edges to help hold the shape.

  • 6

    Carefully crack one egg into the center of each asparagus and prosciutto nest.

  • 7

    Sprinkle the crumbled feta cheese over the eggs and the surrounding asparagus.

  • 8

    Place the baking sheet back into the oven and bake for 8 to 10 minutes, or until the egg whites are opaque and set.

  • 9

    Transfer the baked egg nests to a plate and serve with a side of plain Greek yogurt for a creamy contrast.

  • 10

    Garnish the entire dish with fresh chopped chives and red pepper flakes for a hint of heat.