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-baked eggs and tender asparagus spears are nestled with savory smoked salmon and finished with a bright squeeze of lemon for a vibrant start to your day.

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NUTRITION

441kcal
Protein
47.0g
Fat
24.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

2 oz Smoked salmon

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

1 wedge Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus spears and toss them with the extra virgin olive oil, sea salt, and black pepper on a small parchment-lined baking sheet.

  • 3

    Roast the asparagus for 8 minutes until they are just beginning to soften.

  • 4

    While the asparagus roasts, pour the liquid egg whites into a small oven-safe ceramic dish or ramekin and carefully crack the whole eggs on top of the whites.

  • 5

    Remove the baking sheet from the oven and carefully arrange the partially roasted asparagus and the smoked salmon pieces around the eggs in the dish.

  • 6

    Place the dish in the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

  • 7

    Garnish with freshly chopped dill and a bright squeeze of lemon before serving immediately.

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-baked eggs and tender asparagus spears are nestled with savory smoked salmon and finished with a bright squeeze of lemon for a vibrant start to your day.

NUTRITION

441kcal
Protein
47.0g
Fat
24.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

2 oz Smoked salmon

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

1 wedge Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus spears and toss them with the extra virgin olive oil, sea salt, and black pepper on a small parchment-lined baking sheet.

  • 3

    Roast the asparagus for 8 minutes until they are just beginning to soften.

  • 4

    While the asparagus roasts, pour the liquid egg whites into a small oven-safe ceramic dish or ramekin and carefully crack the whole eggs on top of the whites.

  • 5

    Remove the baking sheet from the oven and carefully arrange the partially roasted asparagus and the smoked salmon pieces around the eggs in the dish.

  • 6

    Place the dish in the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

  • 7

    Garnish with freshly chopped dill and a bright squeeze of lemon before serving immediately.