Name: Creamy Soft-Boiled Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 bunch asparagus; 0.75 cup Greek yogurt; 0.5 tbsp extra virgin olive oil; 1 tbsp hemp hearts; 1 clove garlic; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp red pepper flakes

Creamy Soft-Boiled Eggs with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Creamy Soft-Boiled Eggs with Roasted Asparagus

Oven-roasted asparagus spears served over a velvety lemon-garlic yogurt base and topped with jammy soft-boiled eggs for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

44.3g

Fat

37.8g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 bunch asparagus

0.75 cup Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp hemp hearts

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with olive oil, black pepper, and half of the sea salt directly on the baking sheet.
3
Roast the asparagus for 12-15 minutes until the tips are slightly charred and the stalks are tender.
4
While the asparagus roasts, bring a medium pot of water to a rolling boil and carefully lower the eggs into the water using a slotted spoon.
5
Simmer the eggs for exactly 6 minutes and 30 seconds, then immediately transfer them to an ice bath for 3 minutes before peeling and halving.
6
In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and the remaining sea salt until the mixture is smooth and creamy.
7
Spread the garlic yogurt onto a plate, layer the roasted asparagus on top, add the jammy eggs, and finish with a sprinkle of hemp hearts and red pepper flakes.