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 spears topped with protein-rich eggs and salty feta, baked until the yolks are perfectly jammy and the edges are crisp.

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NUTRITION

561kcal
Protein
54.3g
Fat
32.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

10 oz asparagus

1 tbsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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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 extra virgin olive oil and season with sea salt, black pepper, and garlic powder.

  • 4

    Toss the spears until they are evenly coated and spread them out in a single layer.

  • 5

    Roast the asparagus in the oven for 8 minutes until they are just starting to become tender.

  • 6

    Remove the pan from the oven and use a spatula to create three small clearings among the asparagus spears.

  • 7

    Pour the liquid egg whites over the center of the vegetables, then carefully crack the whole eggs into the cleared nests.

  • 8

    Sprinkle the crumbled feta cheese over the eggs and return the pan to the oven for 8 to 10 minutes until the whites are set and the yolks are jammy.

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 spears topped with protein-rich eggs and salty feta, baked until the yolks are perfectly jammy and the edges are crisp.

NUTRITION

561kcal
Protein
54.3g
Fat
32.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

10 oz asparagus

1 tbsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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 extra virgin olive oil and season with sea salt, black pepper, and garlic powder.

  • 4

    Toss the spears until they are evenly coated and spread them out in a single layer.

  • 5

    Roast the asparagus in the oven for 8 minutes until they are just starting to become tender.

  • 6

    Remove the pan from the oven and use a spatula to create three small clearings among the asparagus spears.

  • 7

    Pour the liquid egg whites over the center of the vegetables, then carefully crack the whole eggs into the cleared nests.

  • 8

    Sprinkle the crumbled feta cheese over the eggs and return the pan to the oven for 8 to 10 minutes until the whites are set and the yolks are jammy.