Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 2 oz prosciutto; 1 cup asparagus; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chives; 1 tbsp nutritional yeast

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 are baked with farm-fresh eggs to create a protein-packed breakfast featuring a vibrant, golden yolk.

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NUTRITION

Protein

54.2g

Fat

33.0g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz prosciutto

1 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chives

1 tbsp nutritional yeast

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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 on a baking sheet with the olive oil, sea salt, and black pepper.
3
Roast the asparagus for 8 minutes until they are slightly tender and bright green.
4
Transfer the roasted asparagus to a small oven-safe baking dish or ramekin, and layer the torn pieces of prosciutto over the top.
5
Pour the liquid egg whites into the dish, then carefully crack the whole eggs on top, keeping the yolks intact.
6
Place the dish back into the oven and bake for 10 to 12 minutes, or until the whites are fully set but the yolks are still soft and runny.
7
Remove from the oven and garnish with nutritional yeast and freshly chopped chives before serving immediately.