YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears topped with protein-rich baked eggs and savory feta for a vibrant, satisfying meal that features a perfectly tender texture.
INGREDIENTS
3 large Eggs
1 cup Liquid egg whites
12 oz Asparagus
0.5 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
1 tbsp Fresh parsley
PREPARATION
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Trim the tough ends from the asparagus and spread the spears in a single layer on the prepared pan.
Drizzle with the olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to ensure every spear is coated.
Roast the asparagus for 8 minutes until it is bright green and just beginning to tenderize.
Remove the pan from the oven and create three small wells among the asparagus spears.
Carefully pour the liquid egg whites into the wells and across the center of the pan, then crack one whole egg into each of the three wells.
Evenly sprinkle the crumbled feta cheese over the eggs and the surrounding asparagus.
Return the pan to the oven and bake for another 8 to 10 minutes until the whites are set but the yolks remain slightly runny.
Finish the dish with a sprinkle of fresh parsley and serve immediately for a warm, nutrient-dense breakfast.