NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1 cup non-fat Greek yogurt

1 cup asparagus

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 8 minutes until they are just beginning to soften and turn vibrant green.

• 4

  While the asparagus roasts, whisk together the Greek yogurt, lemon juice, garlic powder, and half of the chopped fresh dill in a small bowl.

• 5

  Spread the yogurt mixture evenly into the bottom of a small oven-safe skillet or shallow baking dish.

• 6

  Use the back of a spoon to create four shallow wells in the yogurt and carefully crack one egg into each well.

• 7

  Remove the asparagus from the oven and arrange the spears around the eggs in the baking dish, then drizzle the remaining 0.5 tsp of olive oil over the eggs.

• 8

  Place the dish in the oven and bake for 10-12 minutes, or until the egg whites are fully set and opaque while the yolks remain soft.

• 9

  Remove from the oven and garnish with the remaining fresh dill and an extra crack of black pepper before serving immediately.