Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 cup asparagus spears; 2 tsp extra virgin olive oil; 0.5 oz feta cheese; 1 slice sprouted grain bread; 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

Oven-roasted asparagus spears and farm-fresh eggs baked until just set, finished with a sprinkle of tangy feta and served with toasted sprouted grain bread.

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NUTRITION

Protein

42.8g

Fat

23.7g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup asparagus spears

2 tsp extra virgin olive oil

0.5 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking dish with parchment paper.
2
Trim the woody ends off the asparagus and place the spears in the baking dish.
3
Drizzle the asparagus with olive oil and season with sea salt and black pepper, tossing to coat evenly.
4
Roast the asparagus for 8 minutes until they begin to soften and turn vibrant green.
5
Remove the dish and use a spatula to arrange the asparagus into two rafts, leaving space in the center.
6
Pour the liquid egg whites into the dish around the asparagus, then carefully crack the whole eggs on top of the spears.
7
Return the dish to the oven and bake for another 10 minutes, or until the whites are opaque and the yolks are still slightly jiggly.
8
While the eggs bake, toast the sprouted grain bread until golden and crisp.
9
Remove the eggs from the oven, sprinkle with crumbled feta cheese and red pepper flakes, and serve immediately with the toast.