Soft-Boiled Eggs with Asparagus Soldiers

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

Soft-Boiled Eggs with Asparagus Soldiers

YOUR SOLIN GENERATED RECIPE

Soft-Boiled Eggs with Asparagus Soldiers

Soft-boiled eggs with jammy yolks served alongside crisp-tender roasted asparagus spears wrapped in savory smoked salmon for a protein-packed start.

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NUTRITION

448kcal
Protein
44.4g
Fat
27.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

12 medium spears asparagus spears

4 oz smoked salmon

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and toss them on the sheet with olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 8 to 10 minutes until they are crisp-tender and slightly charred.

  • 4

    While the asparagus roasts, bring a medium pot of water to a boil, then gently lower the eggs into the water using a slotted spoon.

  • 5

    Simmer the eggs for exactly 6.5 minutes for a jammy yolk, then immediately transfer them to a bowl of ice water for 2 minutes.

  • 6

    Slice the smoked salmon into long, thin strips and wrap one strip tightly around the middle of each roasted asparagus spear.

  • 7

    Gently crack and peel the top third of the eggshells, place the eggs in egg cups, and sprinkle with chopped fresh dill before dipping the salmon-wrapped soldiers.

Soft-Boiled Eggs with Asparagus Soldiers

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

Soft-Boiled Eggs with Asparagus Soldiers

YOUR SOLIN GENERATED RECIPE

Soft-Boiled Eggs with Asparagus Soldiers

Soft-boiled eggs with jammy yolks served alongside crisp-tender roasted asparagus spears wrapped in savory smoked salmon for a protein-packed start.

NUTRITION

448kcal
Protein
44.4g
Fat
27.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

12 medium spears asparagus spears

4 oz smoked salmon

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and toss them on the sheet with olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 8 to 10 minutes until they are crisp-tender and slightly charred.

  • 4

    While the asparagus roasts, bring a medium pot of water to a boil, then gently lower the eggs into the water using a slotted spoon.

  • 5

    Simmer the eggs for exactly 6.5 minutes for a jammy yolk, then immediately transfer them to a bowl of ice water for 2 minutes.

  • 6

    Slice the smoked salmon into long, thin strips and wrap one strip tightly around the middle of each roasted asparagus spear.

  • 7

    Gently crack and peel the top third of the eggshells, place the eggs in egg cups, and sprinkle with chopped fresh dill before dipping the salmon-wrapped soldiers.