Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 medium Asparagus spears; 1 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 large Eggs; 1.25 cups Liquid egg whites; 1 oz Feta cheese; 0.25 tsp Red pepper flakes

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

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

Protein

56.5g

Fat

31.5g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

10 medium Asparagus spears

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 large Eggs

1.25 cups Liquid egg whites

1 oz Feta cheese

0.25 tsp Red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F and line a large 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 and black pepper, tossing to coat thoroughly.
4
Roast the asparagus for 8 minutes until they are bright green and just starting to soften.
5
Remove the tray and arrange the asparagus into two circular nests, leaving space in the center of each.
6
Carefully pour the liquid egg whites onto the tray around and inside the nests, then crack one whole egg into the center of each asparagus nest.
7
Sprinkle the crumbled feta cheese and red pepper flakes over the eggs and asparagus.
8
Return the pan to the oven and bake for another 8 to 10 minutes until the whites are fully set and the yolks reach a jammy consistency.