Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup asparagus spears; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 4 oz smoked salmon; 3 large eggs; 1 tbsp fresh dill; 1 tbsp capers

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Oven-roasted asparagus spears and silky smoked salmon topped with perfectly baked eggs for a savory brunch that is incredibly vibrant.

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NUTRITION

Protein

45.2g

Fat

37.6g

Carbs

7.2g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 oz smoked salmon

3 large eggs

1 tbsp fresh dill

1 tbsp capers

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place the spears on the baking sheet.
3
Drizzle the asparagus with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
4
Roast the asparagus in the oven for 8 minutes until they are just beginning to soften.
5
Remove the pan from the oven and use tongs to arrange the asparagus into three small circular nests.
6
Divide the smoked salmon evenly and layer it into the center of each asparagus nest.
7
Carefully crack one egg into the center of each salmon-lined nest.
8
Return the pan to the oven and bake for another 8 to 10 minutes, or until the egg whites are set but the yolks remain runny.
9
Garnish with fresh dill and capers before serving immediately.