Roasted Broccoli with Crispy Anchovies and Lemon-Garlic Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Broccoli with Crispy Anchovies and Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Broccoli with Crispy Anchovies and Lemon-Garlic Dressing

Savor the vibrant mix of roasted broccoli with crispy anchovies and a tangy lemon-garlic dressing, topped with perfectly soft-boiled eggs. The dish balances earthy roasted flavors with a pop of citrus and subtle heat, making it an energizing meal for any time of day.

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NUTRITION

498kcal
Protein
38.2g
Fat
30.6g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

300g Broccoli (raw)

60g Anchovy Fillets (canned, drained)

2 large Eggs

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1 garlic clove

Pinch Red Pepper Flakes

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Rinse the broccoli and cut into bite-sized florets.

  • 2

    Toss the broccoli florets with half the olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until they are tender and slightly crispy at the edges.

  • 3

    While the broccoli is roasting, bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 7 minutes for slightly soft-boiled eggs. Once done, transfer the eggs to an ice bath, peel lightly, and set aside.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of red pepper flakes to form the dressing.

  • 5

    Lightly pat dry the anchovy fillets with a paper towel and optionally crisp them in a small pan over medium heat for 1-2 minutes per side to enhance their texture.

  • 6

    Combine the roasted broccoli in a serving bowl, drizzle with the lemon-garlic dressing, and gently toss to coat.

  • 7

    Halve the eggs and arrange them over the broccoli. Top with the crispy anchovies for a savory finish.

  • 8

    Finish with an extra squeeze of lemon if desired, and serve immediately.

Roasted Broccoli with Crispy Anchovies and Lemon-Garlic Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Broccoli with Crispy Anchovies and Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Broccoli with Crispy Anchovies and Lemon-Garlic Dressing

Savor the vibrant mix of roasted broccoli with crispy anchovies and a tangy lemon-garlic dressing, topped with perfectly soft-boiled eggs. The dish balances earthy roasted flavors with a pop of citrus and subtle heat, making it an energizing meal for any time of day.

NUTRITION

498kcal
Protein
38.2g
Fat
30.6g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

300g Broccoli (raw)

60g Anchovy Fillets (canned, drained)

2 large Eggs

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1 garlic clove

Pinch Red Pepper Flakes

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Rinse the broccoli and cut into bite-sized florets.

  • 2

    Toss the broccoli florets with half the olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until they are tender and slightly crispy at the edges.

  • 3

    While the broccoli is roasting, bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 7 minutes for slightly soft-boiled eggs. Once done, transfer the eggs to an ice bath, peel lightly, and set aside.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of red pepper flakes to form the dressing.

  • 5

    Lightly pat dry the anchovy fillets with a paper towel and optionally crisp them in a small pan over medium heat for 1-2 minutes per side to enhance their texture.

  • 6

    Combine the roasted broccoli in a serving bowl, drizzle with the lemon-garlic dressing, and gently toss to coat.

  • 7

    Halve the eggs and arrange them over the broccoli. Top with the crispy anchovies for a savory finish.

  • 8

    Finish with an extra squeeze of lemon if desired, and serve immediately.