Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup raw asparagus; 1 oz feta cheese; 0.5 cup nonfat Greek yogurt; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp raw dill

Nutrition

Per serving

525 calories

Protein: 45g; 34% of calories
Carbs: 14g; 11% of calories
Fat: 33g; 56% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Snap off the woody ends of the asparagus spears and place them on the prepared baking sheet.
Drizzle the asparagus with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing until every spear is evenly coated.
Roast the asparagus in the oven for 8 minutes until they are bright green and slightly tender.
Remove the pan from the oven and use tongs to arrange the asparagus into four small circular nests, leaving a hole in the center of each.
Carefully crack one egg into the center of each asparagus nest.
Return the baking sheet to the oven and bake for 6 to 8 minutes, or until the egg whites are fully opaque and set but the yolks are still soft.
Spread the nonfat Greek yogurt onto a serving plate as a base, carefully place the baked egg nests on top, and garnish with crumbled feta and chopped raw dill.

Nutrition

Ingredients

Instructions

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