Name: Soft-Boiled Eggs with Roasted Asparagus and Smoked Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 4 large eggs; 12 medium asparagus spears; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 oz smoked salmon; 0.25 cup non-fat plain Greek yogurt; 1 tsp lemon juice; 0.5 tsp fresh dill

Nutrition

Per serving

512 calories

Protein: 54g; 39% of calories
Carbs: 16g; 12% of calories
Fat: 30g; 49% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and toss them on the baking sheet with the olive oil, sea salt, and black pepper.
Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.
While the asparagus roasts, bring a medium pot of water to a rolling boil.
Carefully lower the eggs into the boiling water and cook for 6.5 minutes for a jammy yolk.
Immediately transfer the eggs to an ice bath for 3 minutes to stop the cooking process, then peel and slice them in half.
In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill until smooth.
Arrange the roasted asparagus on a plate, top with the halved eggs and ribbons of smoked salmon, and serve with the lemon-dill yogurt sauce.

Nutrition

Ingredients

Instructions

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