YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Sheet-pan roasted asparagus and blistered tomatoes serve as a vibrant bed for protein-rich baked eggs, finished with a savory crumble of salty feta.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1.5 oz feta cheese
1 cup asparagus spears
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F (200°C) and line a small rimmed baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.
Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
Roast the vegetables for 8 to 10 minutes until the asparagus is tender-crisp and tomatoes begin to soften.
Remove the sheet from the oven and use a spoon to create three small wells among the roasted vegetables.
Carefully pour the liquid egg whites into the open spaces around the vegetables, then crack one whole egg into each of the three prepared wells.
Sprinkle the crumbled feta cheese over the top and return to the oven for 8 to 12 minutes, or until the egg whites are fully set and yolks are cooked to your preference.
Remove from the oven and serve immediately while the dish is warm and fragrant.