Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup asparagus; 1 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tbsp fresh dill; 1 tsp lemon juice

Nutrition

Per serving

551 calories

Protein: 57g; 40% of calories
Carbs: 18g; 13% of calories
Fat: 29g; 47% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Snap the woody ends off the asparagus and toss the spears with olive oil, garlic powder, and half the sea salt and black pepper.
Spread the asparagus on the baking sheet and roast for 8 minutes until they begin to soften.
In a small bowl, whisk together the Greek yogurt, lemon juice, and half of the chopped fresh dill.
Spread the yogurt mixture into the bottom of a small, shallow oven-safe baking dish or cast-iron skillet.
Arrange the roasted asparagus spears on top of the yogurt, creating four small wells.
Carefully crack one egg into each well and sprinkle with the remaining sea salt and black pepper.
Place the dish back into the oven and bake for 10 to 12 minutes, or until the egg whites are opaque and the yolks are still slightly jiggly.
Remove from the oven and garnish with the remaining fresh dill before serving warm.

Nutrition

Ingredients

Instructions

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