Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1 cup asparagus spears; 2 slices prosciutto; 0.5 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Sheet-pan roasted asparagus and crispy prosciutto topped with tender baked eggs and tangy feta for a vibrant, protein-packed breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

29.8g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup asparagus spears

2 slices prosciutto

0.5 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and toss the spears directly on the pan with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 8 minutes until they are bright green and slightly tender.
4
Remove the pan from the oven and use a spatula to create three small clearings among the asparagus spears.
5
Pour the liquid egg whites into the three clearings, then carefully crack one whole egg into the center of each egg white pool.
6
Roughly chop the prosciutto and sprinkle it over the eggs and asparagus along with the crumbled feta cheese.
7
Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft.
8
Garnish with red pepper flakes and serve immediately while the eggs are warm and the asparagus is crisp-tender.