YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears paired with protein-rich baked eggs and savory feta, creating a vibrant and satisfying dish with a delicate, creamy texture.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup asparagus spears
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus spears and place them on a parchment-lined baking sheet.
Drizzle the asparagus with extra virgin olive oil and season with sea salt, black pepper, and garlic powder, tossing to coat evenly.
Roast the asparagus in the oven for 8 minutes until they are just starting to become tender.
While the asparagus roasts, pour the liquid egg whites into a small oven-safe baking dish or cast iron skillet.
Carefully crack the three whole eggs into the egg whites, spacing them evenly and keeping the yolks intact.
Remove the baking sheet from the oven and carefully arrange the roasted asparagus spears around the eggs in the dish.
Sprinkle the crumbled feta cheese over the top of the egg and asparagus mixture.
Place the dish back into the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain soft.
Garnish with freshly chopped chives and serve immediately while warm.