Name: Lemon-Herb Poached Eggs with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Greek Yogurt; 2 oz Smoked Salmon; 1 cup Asparagus; 1 slice Sourdough Bread; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Lemon Zest; 1 tbsp Fresh Dill; 1 tbsp Fresh Parsley; 1 clove Garlic; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Poached Eggs with Asparagus

Poached eggs and sautéed asparagus served over a creamy lemon-herb yogurt base with silky smoked salmon for a bright and refreshing morning meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.9g

Fat

32.8g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Greek Yogurt

2 oz Smoked Salmon

1 cup Asparagus

1 slice Sourdough Bread

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 clove Garlic

0.25 tsp Sea Salt

0.25 tsp Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the Greek yogurt, minced garlic, lemon zest, half of the lemon juice, and half of the chopped fresh herbs until smooth.
2
Trim the woody ends of the asparagus and heat olive oil in a skillet over medium heat, sautéing the spears for 4 to 5 minutes until they are crisp-tender and bright green.
3
Bring a medium pot of water to a very gentle simmer and carefully crack the eggs into the water, poaching for about 3 minutes until the whites are set but the yolks remain runny.
4
Toast the sourdough bread until it is golden brown and crisp.
5
Spread the lemon-herb yogurt mixture onto a plate or directly onto the toast, then layer the smoked salmon and sautéed asparagus on top.
6
Carefully place the poached eggs over the asparagus, drizzle with the remaining lemon juice, and garnish with the remaining fresh herbs, sea salt, and black pepper.