Name: Pan-Seared Quail Eggs with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 whole quail eggs; 4 oz smoked salmon; 1 cup asparagus spears; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 0.5 medium lemon

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Quail Eggs with Asparagus

Pan-seared quail eggs served over a bed of crisp asparagus and savory smoked salmon for a protein-packed breakfast that is delightfully buttery.

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NUTRITION

Protein

42.4g

Fat

29.5g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

10 whole quail eggs

4 oz smoked salmon

1 cup asparagus spears

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

0.5 medium lemon

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PREPARATION

1
Trim the woody ends off the asparagus spears and set aside.
2
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
3
Add the asparagus to the skillet and sauté for 4 minutes until tender-crisp and vibrant.
4
Carefully crack the quail eggs into the skillet, spacing them out between the asparagus.
5
Cook the eggs for approximately 2 minutes until the whites are fully set but the yolks remain jammy.
6
Place the warm cooked quinoa on a plate and layer the smoked salmon slices evenly on top.
7
Arrange the seared asparagus and quail eggs over the salmon layer.
8
Garnish the dish with sea salt, black pepper, fresh dill, and a squeeze of fresh lemon juice before serving.