Name: Boiled Eggs with Roasted Asparagus and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 4 oz Smoked salmon; 1 cup Asparagus; 0.5 cup Cherry tomatoes; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tsp Fresh dill

Boiled Eggs with Roasted Asparagus and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Boiled Eggs with Roasted Asparagus and Tomatoes

Soft-boiled eggs served over crisp-tender roasted asparagus and blistered tomatoes, paired with savory smoked salmon for a protein-packed morning start.

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NUTRITION

Protein

44.3g

Fat

27.9g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

4 oz Smoked salmon

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh dill

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and place them on the sheet with the cherry tomatoes.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast for 12 to 15 minutes until the asparagus is tender and the tomatoes are blistered and juicy.
5
While vegetables roast, bring a small pot of water to a boil, then carefully lower in the eggs.
6
Simmer the eggs for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath for 2 minutes.
7
Peel the eggs and slice them in half.
8
Arrange the roasted vegetables on a plate, layer with smoked salmon slices, and top with the eggs and fresh dill.