Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup asparagus spears; 4 large eggs; 3 oz smoked salmon; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp red pepper flakes; 1 tbsp fresh chives

Nutrition

Per serving

479 calories

Protein: 44g; 36% of calories
Carbs: 8g; 6% of calories
Fat: 32g; 58% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and place them on the baking sheet, tossing with olive oil, sea salt, and black pepper.
Roast the asparagus for 8 minutes until they are just tender and remain a bright, vibrant green.
Remove the pan from the oven and use tongs to arrange the asparagus into four small circular nests, leaving a hollow space in the center of each.
Carefully crack one egg into the center of each asparagus nest and evenly distribute the chopped smoked salmon around the egg whites.
Sprinkle the eggs with red pepper flakes and return the pan to the oven for 6 to 7 minutes until the whites are set but the yolks remain runny.
Remove from the oven and garnish with the freshly minced chives before serving immediately while warm.

Nutrition

Ingredients

Instructions

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