Name: Baked eggs with roasted asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 7 oz asparagus, trimmed and cut into 2-inch pieces; 2/3 cup cherry tomatoes, halved; 1 tsp olive oil; 2 1/2 tsp grated parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1 slice sourdough bread, toasted; 1 tsp lemon juice

Nutrition

Per serving

574 calories

Protein: 43g; 30% of calories
Carbs: 58g; 41% of calories
Fat: 18g; 29% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. In a 9x13-inch baking dish, toss the asparagus and cherry tomatoes with the olive oil, half the salt, and half the pepper. Spread them into a single layer and roast for 10 minutes.
Carefully remove the dish from the oven. Use a spoon to clear two small spaces in the vegetables and crack the whole egg into each. Pour the egg whites evenly into the gaps between the vegetables. Season the whites with the remaining salt and pepper, then sprinkle the parmesan over the top.
Return the dish to the oven and bake until the egg whites are opaque and firm, about 10 minutes. Squeeze the lemon juice over the dish and serve immediately with the toasted sourdough. Done when whites are set, 165°F.

Nutrition

Ingredients

Instructions

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