Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Asparagus; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 oz Prosciutto; 4 large Eggs; 1 oz Feta cheese; 0.5 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 and savory prosciutto baked with farm-fresh eggs and tangy feta for a vibrant, protein-packed breakfast.

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NUTRITION

Protein

47.2g

Fat

41.4g

Carbs

8.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Asparagus

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 oz Prosciutto

4 large Eggs

1 oz Feta cheese

0.5 tsp Red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
3
Roast the asparagus for 8 minutes until they are just beginning to soften and turn bright green.
4
Transfer the roasted asparagus to a small oven-safe baking dish or cast-iron skillet, arranging them in a single layer.
5
Finely chop the prosciutto and scatter it evenly over the asparagus base.
6
Carefully crack each egg over the asparagus and prosciutto, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese and red pepper flakes over the top of the eggs.
8
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks are still velvety and golden.