Soft-Boiled Eggs with Crispy Whole Grain Toast, Creamy Avocado, and Herb-Roasted Asparagus

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

Soft-Boiled Eggs with Crispy Whole Grain Toast, Creamy Avocado, and Herb-Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Soft-Boiled Eggs with Crispy Whole Grain Toast, Creamy Avocado, and Herb-Roasted Asparagus

Delight in the perfect balance of velvety soft-boiled eggs paired with crunchy whole grain toast, creamy mashed avocado, and herb-roasted asparagus. This vibrant dish offers a satisfying medley of textures and flavors—rich yet light, with fresh herbs and a touch of olive oil to tie everything together.

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NUTRITION

299kcal
Protein
14.1g
Fat
18.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 slice Whole Grain Bread

1/4 Avocado

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Fill a small saucepan with water and bring to a gentle simmer. Carefully lower the eggs into the water and soft-boil for about 6-7 minutes for a tender, slightly runny yolk.

  • 2

    While the eggs are cooking, preheat your oven to 400°F. Trim the asparagus ends and place them on a baking sheet. Drizzle with olive oil, sprinkle with mixed fresh herbs, salt, and pepper, then roast in the oven for 10-12 minutes until tender and lightly crispy.

  • 3

    Toast the slice of whole grain bread until it is golden and crispy.

  • 4

    In a small bowl, gently mash the quartered avocado with a pinch of salt and pepper until creamy.

  • 5

    Once the eggs are done, immediately transfer them to an ice bath for a minute to ease peeling. Peel the eggs carefully.

  • 6

    To plate, spread the mashed avocado on the toasted bread. Top with the soft-boiled eggs and serve alongside the herb-roasted asparagus. Garnish with extra herbs, salt, and pepper as desired.

Soft-Boiled Eggs with Crispy Whole Grain Toast, Creamy Avocado, and Herb-Roasted Asparagus

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

Soft-Boiled Eggs with Crispy Whole Grain Toast, Creamy Avocado, and Herb-Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Soft-Boiled Eggs with Crispy Whole Grain Toast, Creamy Avocado, and Herb-Roasted Asparagus

Delight in the perfect balance of velvety soft-boiled eggs paired with crunchy whole grain toast, creamy mashed avocado, and herb-roasted asparagus. This vibrant dish offers a satisfying medley of textures and flavors—rich yet light, with fresh herbs and a touch of olive oil to tie everything together.

NUTRITION

299kcal
Protein
14.1g
Fat
18.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 slice Whole Grain Bread

1/4 Avocado

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Fill a small saucepan with water and bring to a gentle simmer. Carefully lower the eggs into the water and soft-boil for about 6-7 minutes for a tender, slightly runny yolk.

  • 2

    While the eggs are cooking, preheat your oven to 400°F. Trim the asparagus ends and place them on a baking sheet. Drizzle with olive oil, sprinkle with mixed fresh herbs, salt, and pepper, then roast in the oven for 10-12 minutes until tender and lightly crispy.

  • 3

    Toast the slice of whole grain bread until it is golden and crispy.

  • 4

    In a small bowl, gently mash the quartered avocado with a pinch of salt and pepper until creamy.

  • 5

    Once the eggs are done, immediately transfer them to an ice bath for a minute to ease peeling. Peel the eggs carefully.

  • 6

    To plate, spread the mashed avocado on the toasted bread. Top with the soft-boiled eggs and serve alongside the herb-roasted asparagus. Garnish with extra herbs, salt, and pepper as desired.