Pan-Seared Quail Eggs with Asparagus and Smoked Salmon

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

Pan-Seared Quail Eggs with Asparagus and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Pan-Seared Quail Eggs with Asparagus and Smoked Salmon

Tender asparagus spears and savory smoked salmon topped with delicate pan-seared quail eggs for a vibrant breakfast featuring a silky yolk finish.

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NUTRITION

423kcal
Protein
44.0g
Fat
21.0g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 whole Quail eggs

5 oz Smoked salmon

1 cup Asparagus spears

0.5 tsp Extra virgin olive oil

0.5 slice Sourdough bread

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Lemon juice

1 tsp Fresh dill

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PREPARATION

  • 1

    Trim the woody ends off the asparagus spears and set aside.

  • 2

    Heat 0.5 tsp of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the asparagus to the skillet, season with half of the sea salt and black pepper, and sauté for 4 to 5 minutes until tender-crisp and slightly charred.

  • 4

    Remove the asparagus from the skillet and transfer to a serving plate.

  • 5

    Wipe the skillet clean and add the remaining 0.5 tsp of extra virgin olive oil.

  • 6

    Carefully crack the quail eggs into the skillet; using a small paring knife to score the shell can help ensure a clean break.

  • 7

    Fry the quail eggs for about 1 to 2 minutes until the whites are fully set but the yolks remain soft and runny.

  • 8

    While the eggs cook, toast the sourdough bread until golden and crisp.

  • 9

    Layer the smoked salmon and sautéed asparagus onto the toasted sourdough.

  • 10

    Gently place the pan-seared quail eggs on top of the salmon and asparagus.

  • 11

    Garnish the dish with fresh dill, a drizzle of lemon juice, and the remaining sea salt and black pepper before serving.

Pan-Seared Quail Eggs with Asparagus and Smoked Salmon

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

Pan-Seared Quail Eggs with Asparagus and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Pan-Seared Quail Eggs with Asparagus and Smoked Salmon

Tender asparagus spears and savory smoked salmon topped with delicate pan-seared quail eggs for a vibrant breakfast featuring a silky yolk finish.

NUTRITION

423kcal
Protein
44.0g
Fat
21.0g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 whole Quail eggs

5 oz Smoked salmon

1 cup Asparagus spears

0.5 tsp Extra virgin olive oil

0.5 slice Sourdough bread

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Lemon juice

1 tsp Fresh dill

PREPARATION

  • 1

    Trim the woody ends off the asparagus spears and set aside.

  • 2

    Heat 0.5 tsp of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the asparagus to the skillet, season with half of the sea salt and black pepper, and sauté for 4 to 5 minutes until tender-crisp and slightly charred.

  • 4

    Remove the asparagus from the skillet and transfer to a serving plate.

  • 5

    Wipe the skillet clean and add the remaining 0.5 tsp of extra virgin olive oil.

  • 6

    Carefully crack the quail eggs into the skillet; using a small paring knife to score the shell can help ensure a clean break.

  • 7

    Fry the quail eggs for about 1 to 2 minutes until the whites are fully set but the yolks remain soft and runny.

  • 8

    While the eggs cook, toast the sourdough bread until golden and crisp.

  • 9

    Layer the smoked salmon and sautéed asparagus onto the toasted sourdough.

  • 10

    Gently place the pan-seared quail eggs on top of the salmon and asparagus.

  • 11

    Garnish the dish with fresh dill, a drizzle of lemon juice, and the remaining sea salt and black pepper before serving.