Name: Eggs with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 4 oz red potatoes, diced into 1/2 inch pieces; 7 oz asparagus, trimmed; 1 tsp olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 2 1/2 cups water; 1 tsp lemon juice

Ingredients

9 items

2 large eggs
7 large egg whites
4 oz red potatoes, diced into 1/2 inch pieces
7 oz asparagus, trimmed
1 tsp olive oil
3/4 tsp salt
1/4 tsp black pepper
2 1/2 cups water
1 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Preheat oven to 425°F. On a half-sheet pan, toss diced potatoes with half the olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 12 minutes.
Add asparagus to the pan with the remaining oil, tossing to coat. Roast until asparagus is tender and potatoes are golden, about 8 to 10 minutes.
Bring water to a gentle boil in a small saucepan. Using a spoon, carefully lower whole eggs from the fridge into the water, ensuring they are covered by 1 inch. Boil exactly 7 minutes for a jammy yolk, then move to ice water for 2 minutes to cool before peeling. Done when yolks are jammy, 165°F.
Whisk egg whites with a pinch of salt. Heat a small nonstick skillet over medium-low heat. Cook the whites, stirring constantly, for 2 to 3 minutes until just set and soft. Done when whites are set, 165°F.
Drizzle roasted vegetables with lemon juice. Plate the asparagus and potatoes with the scrambled egg whites. Slice the boiled eggs in half and place on top, seasoning them with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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