Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup asparagus; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 4 large eggs; 0.5 cup liquid egg whites; 1 oz feta cheese; 0.25 tsp red pepper flakes; 1 tbsp fresh parsley

Ingredients

9 items

1 cup asparagus
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
4 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
0.25 tsp red pepper flakes
1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and prepare a small baking dish or oven-safe skillet.
Trim the woody ends off the asparagus and toss the spears with the extra virgin olive oil, half of the sea salt, and half of the black pepper.
Place the asparagus on a baking sheet and roast for 8 minutes until they are bright green and just starting to soften.
While the asparagus roasts, pour the liquid egg whites into the bottom of your baking dish.
Carefully crack the four whole eggs into the dish, spacing them out evenly on top of the egg whites.
Remove the asparagus from the oven and arrange the spears around the eggs in the baking dish.
Sprinkle the remaining sea salt, black pepper, red pepper flakes, and crumbled feta cheese over the top of the eggs and asparagus.
Place the dish in the oven and bake for 7 minutes, or until the whites are completely opaque and set, but the yolks remain golden and runny.
Garnish with freshly chopped parsley and serve immediately while hot.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes