Smoked Salmon and Jammy Egg Asparagus Plate

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

Smoked Salmon and Jammy Egg Asparagus Plate

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Jammy Egg Asparagus Plate

Tender roasted asparagus spears served with savory smoked salmon and jammy soft-boiled eggs for a vibrant, protein-packed breakfast.

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NUTRITION

447kcal
Protein
44.3g
Fat
26.4g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

5 oz smoked salmon

1 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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

    Trim the woody ends off the asparagus and toss the spears directly on the tray with olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, bring a small pot of water to a gentle boil, then carefully lower in the eggs using a slotted spoon.

  • 5

    Simmer the eggs for 6.5 minutes for a perfect jammy yolk, then immediately transfer them to an ice bath for 3 minutes to stop the cooking.

  • 6

    Gently peel the cooled eggs and slice them in half lengthwise.

  • 7

    Arrange the roasted asparagus and smoked salmon on a plate, top with the halved eggs, and finish with a fresh squeeze of lemon juice.

Smoked Salmon and Jammy Egg Asparagus Plate

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

Smoked Salmon and Jammy Egg Asparagus Plate

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Jammy Egg Asparagus Plate

Tender roasted asparagus spears served with savory smoked salmon and jammy soft-boiled eggs for a vibrant, protein-packed breakfast.

NUTRITION

447kcal
Protein
44.3g
Fat
26.4g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

5 oz smoked salmon

1 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears directly on the tray with olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, bring a small pot of water to a gentle boil, then carefully lower in the eggs using a slotted spoon.

  • 5

    Simmer the eggs for 6.5 minutes for a perfect jammy yolk, then immediately transfer them to an ice bath for 3 minutes to stop the cooking.

  • 6

    Gently peel the cooled eggs and slice them in half lengthwise.

  • 7

    Arrange the roasted asparagus and smoked salmon on a plate, top with the halved eggs, and finish with a fresh squeeze of lemon juice.