Name: Poached 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; 2 oz smoked salmon; 0.5 cup plain non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tsp fresh dill

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

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Asparagus

Silky poached eggs served over oven-roasted asparagus and savory smoked salmon, finished with a bright dollop of lemon-infused Greek yogurt.

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NUTRITION

Protein

46.2g

Fat

25.4g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup asparagus

2 oz smoked salmon

0.5 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp fresh dill

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and toss the spears with extra virgin olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.
4
While the asparagus roasts, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl until smooth.
5
Fill a medium saucepan with water and a splash of vinegar, bringing it to a very gentle simmer over medium heat.
6
Crack each egg into a small ramekin, create a gentle whirlpool in the water with a spoon, and carefully drop the eggs in to poach for 3 minutes.
7
Arrange the roasted asparagus on a plate, layer the smoked salmon on top, and carefully place the poached eggs over the salmon using a slotted spoon.
8
Finish the dish with a dollop of the herbed yogurt sauce and an extra crack of black pepper.