Name: Boiled Eggs with Roasted Asparagus and Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup asparagus; 0.5 cup cherry tomatoes; 0.5 cup non-fat Greek yogurt; 0.5 oz feta cheese; 0.25 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tsp lemon juice

Nutrition

Per serving

533 calories

Protein: 49g; 36% of calories
Carbs: 17g; 13% of calories
Fat: 31g; 52% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place them on a baking sheet along with the cherry tomatoes.
Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes have blistered.
While the vegetables roast, bring a small pot of water to a boil, then carefully lower in the eggs.
Simmer the eggs for 6.5 minutes for a jammy yolk, then immediately transfer them to an ice bath for 2 minutes.
Peel the cooled eggs and cut them in half lengthwise.
Spread the Greek yogurt onto a plate, drizzle with lemon juice, and top with the roasted vegetables, eggs, and crumbled feta.

Nutrition

Ingredients

Instructions

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