YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears and protein-rich eggs baked together in a cast-iron skillet until the yolks are velvety and the edges are perfectly crisp.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 bunch asparagus
1 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
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a large oven-safe cast-iron skillet.
Trim the woody ends off the asparagus and place the spears into the skillet, tossing them with the olive oil, sea salt, and black pepper.
Roast the asparagus in the oven for 8 minutes until they are bright green and slightly tender.
Remove the skillet from the oven and create three small spaces among the spears, then pour the liquid egg whites into the bottom of the pan.
Carefully crack one whole egg into each of the three spaces, ensuring the yolks remain intact for a beautiful presentation.
Sprinkle the crumbled feta cheese and red pepper flakes evenly over the top of the eggs and asparagus.
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain runny.
Serve the dish immediately, ensuring each plate receives a generous portion of roasted asparagus and baked eggs.