YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Fresh asparagus and savory smoked salmon are oven-roasted then topped with eggs and baked until the yolks are perfectly velvety.
INGREDIENTS
1 cup Asparagus spears
1 tsp Extra virgin olive oil
0.13 tsp Sea salt
0.13 tsp Black pepper
3 oz Smoked salmon
0.5 cup Liquid egg whites
2 large Eggs
1 oz Feta cheese
1 tsp Fresh dill
PREPARATION
Preheat your oven to 400°F (200°C) to ensure a hot roasting environment.
On a small rimmed baking sheet, toss the trimmed asparagus with olive oil, sea salt, and black pepper until evenly coated.
Roast the asparagus for 8 minutes until they begin to soften and develop a slight char.
Remove the pan from the oven and use a spatula to create a small well in the center, pushing the asparagus to the perimeter.
Place the chopped smoked salmon into the center of the pan.
Carefully pour the liquid egg whites over the salmon and around the asparagus spears.
Crack the two whole eggs directly onto the egg whites in the center of the pan.
Sprinkle the crumbled feta cheese over the entire dish.
Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and the yolks are set to your preference.
Garnish with freshly chopped dill and serve immediately while hot.