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

Fresh asparagus spears and salty prosciutto are oven-roasted until crisp, then topped with protein-rich eggs and tangy feta for a savory, golden-baked finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

509kcal
Protein
47.3g
Fat
32.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

1 oz prosciutto

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

1 tsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish or cast-iron skillet.

  • 2

    Toss the trimmed asparagus spears with olive oil, sea salt, and black pepper directly in the dish, then roast for 8 minutes until slightly tender.

  • 3

    Remove the dish from the oven and nestle the torn prosciutto pieces among the asparagus spears.

  • 4

    Whisk the liquid egg whites and pour them over the asparagus, then carefully crack the three whole eggs on top, keeping the yolks intact.

  • 5

    Sprinkle the crumbled feta cheese around the eggs and return the dish to the oven.

  • 6

    Bake for 10-12 minutes, or until the egg whites are set and the yolks are cooked to your desired level of runniness.

  • 7

    Garnish with fresh chopped chives and serve immediately while the dish is warm and fragrant.

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

Fresh asparagus spears and salty prosciutto are oven-roasted until crisp, then topped with protein-rich eggs and tangy feta for a savory, golden-baked finish.

NUTRITION

509kcal
Protein
47.3g
Fat
32.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

1 oz prosciutto

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

1 tsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish or cast-iron skillet.

  • 2

    Toss the trimmed asparagus spears with olive oil, sea salt, and black pepper directly in the dish, then roast for 8 minutes until slightly tender.

  • 3

    Remove the dish from the oven and nestle the torn prosciutto pieces among the asparagus spears.

  • 4

    Whisk the liquid egg whites and pour them over the asparagus, then carefully crack the three whole eggs on top, keeping the yolks intact.

  • 5

    Sprinkle the crumbled feta cheese around the eggs and return the dish to the oven.

  • 6

    Bake for 10-12 minutes, or until the egg whites are set and the yolks are cooked to your desired level of runniness.

  • 7

    Garnish with fresh chopped chives and serve immediately while the dish is warm and fragrant.