YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears topped with protein-rich eggs and savory smoked salmon, finished with a bright squeeze of lemon.
INGREDIENTS
1 cup Asparagus
4 large Eggs
3 oz Smoked salmon
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Arrange the trimmed asparagus spears in a single layer on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
Roast the asparagus for 8 minutes until they are just beginning to soften and turn a vibrant green.
Remove the tray and use tongs to group the asparagus into four small rafts, creating a little nest in the center of each pile.
Carefully crack one egg into the center of each asparagus nest, ensuring the yolk remains intact.
Return the tray to the oven and bake for 6 to 8 minutes until the egg whites are opaque and set, but the yolks remain velvety and runny.
Remove from the oven and immediately drape the chopped smoked salmon over the eggs and asparagus.
Garnish with freshly minced chives and a generous squeeze of lemon juice before serving warm.