YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Tender asparagus spears roasted with garlic and topped with protein-rich baked eggs, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
4 large eggs
0.75 cup non-fat Greek yogurt
1 cup asparagus spears
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking dish with parchment paper.
Trim the woody ends off the asparagus and toss the spears in the baking dish with olive oil, minced garlic, sea salt, and black pepper.
Roast the asparagus for 8-10 minutes until they begin to soften and turn bright green.
Remove the dish from the oven and use a spoon to create four small spaces or 'nests' among the asparagus spears.
Carefully crack one egg into each nest, ensuring the yolks remain intact.
Return the dish to the oven and bake for an additional 8-12 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
While the eggs bake, whisk the Greek yogurt in a small bowl until smooth and creamy.
Remove the dish from the oven, sprinkle with red pepper flakes, and serve immediately with the Greek yogurt on the side or dolloped on top.