NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup plain Greek yogurt

1 cup asparagus spears

1 tsp extra virgin olive oil

0.5 cup fresh blueberries

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a small pot of water to a boil, then gently lower the eggs into the water using a slotted spoon.

• 2

  Simmer the eggs for exactly 6 minutes and 30 seconds for a jammy yolk, then immediately transfer them to an ice bath to stop the cooking.

• 3

  While the eggs cool, toss the asparagus spears with olive oil, half of the sea salt, and black pepper.

• 4

  Sauté the asparagus in a pan over medium-high heat for 4-5 minutes until vibrant and tender-crisp.

• 5

  Spread the Greek yogurt into a shallow bowl and arrange the roasted asparagus and fresh blueberries on top.

• 6

  Peel the eggs, slice them in half lengthwise, and place them atop the yogurt mixture.

• 7

  Garnish the entire bowl with red pepper flakes and the remaining sea salt before serving.