YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus spears topped with savory smoked salmon and baked eggs, finished with a sprinkle of tangy feta for a vibrant and satisfying meal.
INGREDIENTS
10 spears asparagus
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
4 oz smoked salmon
3 large eggs
1 oz feta cheese
1 tbsp fresh dill
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.
Drizzle the asparagus with extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.
Roast the asparagus in the oven for 8 minutes until they are just beginning to soften and turn bright green.
Remove the pan from the oven and use tongs to divide the asparagus into three small bundles, shaping them into circular nests.
Drape the smoked salmon slices over each asparagus nest, leaving a small indentation in the center.
Carefully crack one egg into the center of each salmon-lined nest, ensuring the yolk stays intact.
Return the baking sheet to the oven and bake for 8 to 10 minutes, or until the egg whites are set and the yolks are cooked to your preference.
Remove from the oven and garnish with crumbled feta cheese and fresh dill before serving immediately.