Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup raw asparagus; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 0.5 cup nonfat Greek yogurt; 2 oz raw smoked salmon; 1 tsp fresh dill

Nutrition

Per serving

461 calories

Protein: 55g; 43% of calories
Carbs: 12g; 9% of calories
Fat: 27g; 48% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears on a small parchment-lined baking sheet.
Drizzle the asparagus with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast the asparagus for 8 minutes until just starting to soften.
Remove the tray from the oven and use a fork to create four small nests within the asparagus spears.
Carefully crack 3/4 egg into each nest and return the tray to the oven.
Bake for 6 to 8 minutes until the egg whites are fully set but the yolks remain soft and runny.
Remove from the oven and dollop the nonfat Greek yogurt over the eggs.
Top with the smoked salmon pieces and fresh dill before serving immediately.

Nutrition

Ingredients

Instructions

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