Name: Baked 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 spears; 3 oz smoked salmon; 0.33 cup non-fat plain Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh dill; 1 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

Baked Eggs with Roasted Asparagus

Oven-roasted asparagus spears topped with protein-rich baked eggs and savory smoked salmon for a vibrant, satisfying brunch dish with a silky yogurt dollop.

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NUTRITION

Protein

52.9g

Fat

27.1g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup asparagus spears

3 oz smoked salmon

0.33 cup non-fat plain Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

1 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
Snap the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 8 minutes until they are bright green and slightly tender.
4
Remove the tray and use a fork to create three small nests among the asparagus spears.
5
Carefully crack one egg into each nest and return the pan to the oven for 6 to 8 minutes.
6
Once the whites are opaque but the yolks remain jammy, remove the tray from the oven.
7
Drape the smoked salmon over the warm asparagus and top each egg with a dollop of Greek yogurt.
8
Garnish with fresh dill and a squeeze of lemon juice before serving immediately.