Name: 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 cup asparagus; 1 tsp extra virgin olive oil; 0.5 cup non-fat Greek yogurt; 2 oz smoked salmon; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 0.5 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Boiled Eggs with Roasted Asparagus

Soft-boiled eggs served over a creamy yogurt base with crisp-tender roasted asparagus and savory smoked salmon for a vibrant, protein-packed start.

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NUTRITION

Protein

55.8g

Fat

24.3g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup asparagus

1 tsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

2 oz smoked salmon

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

0.5 tsp lemon juice

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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 of the asparagus and toss the spears with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the asparagus for 10-12 minutes until they are crisp-tender and slightly charred.
4
While asparagus roasts, bring a medium pot of water to a boil, then carefully lower the eggs into the water and simmer for 6.5 minutes for a jammy yolk.
5
Immediately transfer the eggs to an ice bath for 3 minutes to stop the cooking process, then peel and slice them in half.
6
Spread the Greek yogurt across the base of a plate and arrange the roasted asparagus and smoked salmon on top.
7
Place the halved eggs over the salmon and garnish the entire dish with fresh dill and a squeeze of lemon juice.