Name: Poached Eggs with Prosciutto and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 spears asparagus; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 4 slices prosciutto; 0.25 cup plain Greek yogurt; 1 tsp Dijon mustard; 1 tsp lemon juice; 1 tsp water; 1 pinch smoked paprika

Poached Eggs with Prosciutto and Asparagus

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

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Prosciutto and Asparagus

Tender asparagus spears roasted until crisp-tender and topped with silky poached eggs and salty prosciutto, finished with a creamy lemon-yogurt sauce.

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NUTRITION

Protein

37.1g

Fat

33.4g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

12 spears asparagus

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

4 slices prosciutto

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp water

1 pinch smoked paprika

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PREPARATION

1
Preheat oven to 400°F and toss asparagus with olive oil, salt, and pepper on a baking sheet.
2
Roast asparagus for 8-10 minutes until tender and slightly charred.
3
Whisk together Greek yogurt, Dijon mustard, lemon juice, water, and paprika in a small bowl to create the sauce.
4
Bring a pot of water to a gentle simmer and poach the eggs for 3 minutes until whites are set but yolks remain runny.
5
Arrange the roasted asparagus on a plate and drape the prosciutto slices over the spears.
6
Top with the poached eggs and drizzle the creamy lemon sauce over the dish before serving.