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 spears; 0.5 cup cherry tomatoes; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 large eggs; 1 cup liquid egg whites; 2 oz smoked salmon; 0.5 oz feta cheese; 1 tsp fresh dill

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

Sheet-pan asparagus and tomatoes roasted until tender, topped with silky baked eggs and savory smoked salmon for a vibrant, protein-packed start.

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NUTRITION

Protein

56.7g

Fat

20.2g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

1 cup liquid egg whites

2 oz smoked salmon

0.5 oz feta cheese

1 tsp fresh dill

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper to prevent sticking.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with halved cherry tomatoes, olive oil, sea salt, and black pepper.
3
Roast the vegetables for 8 minutes until they are just beginning to soften and the tomatoes start to blister.
4
Remove the pan and create two small wells in the vegetable mixture; crack the whole eggs into the wells and carefully pour the liquid egg whites into the remaining spaces on the sheet.
5
Return the pan to the oven and bake for another 8 to 10 minutes until the egg whites are fully opaque and set, but the yolks remain slightly runny.
6
Finish the dish by draping flaked smoked salmon over the top, sprinkling with crumbled feta cheese, and garnishing with fresh dill before serving warm.