Name: Baked Eggs with Roasted Asparagus
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 1 serving
Ingredients: 3 large eggs; 3 oz smoked salmon; 1 cup asparagus spears; 0.5 tsp extra virgin olive oil; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 0.5 cup plain Greek yogurt

Nutrition

Per serving

585 calories

Protein: 52g; 34% of calories
Carbs: 14g; 9% of calories
Fat: 38g; 56% of calories

Ingredients

9 items

Instructions

Prep 5 min · Cook 18 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears directly on the baking sheet with olive oil, sea salt, and black pepper.
Spread the asparagus in a single layer and roast for 8 minutes until they begin to soften and turn bright green.
Remove the tray from the oven and use a fork to create three small nests within the asparagus spears.
Divide the smoked salmon into three portions and tuck them into the asparagus nests.
Carefully crack one egg into each salmon nest, ensuring the yolk remains intact.
Sprinkle the crumbled feta cheese over the eggs and asparagus.
Return the tray to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and set but the yolks are still slightly jiggly.
Garnish with freshly chopped dill and serve immediately with a side of plain Greek yogurt for extra creaminess.

Nutrition

Ingredients

Instructions

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