YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears topped with protein-rich baked eggs and a dusting of savory Parmesan for a vibrant and satisfying meal.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
1 cup asparagus
0.5 oz Parmesan cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Arrange the trimmed asparagus spears on the sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
Roast the asparagus for 8 minutes until slightly tender but still bright green.
Remove the tray and use a fork to group the asparagus into two or three nests to hold the eggs.
Carefully pour the liquid egg whites over the asparagus nests, then crack the whole eggs directly on top.
Return the tray to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.
Sprinkle with the grated Parmesan cheese while hot and serve immediately.