Roasted Asparagus Salad with Poached Eggs
Shake up your salad routine with this Roasted Asparagus Salad with Poached Eggs
Make This Recipe
Ingredients
- 1 bunch asparagus, ends peeled with vegetable peeler
- 2 Eggland's Best Eggs (large)
- 1/4 cup sliced red onion
- 1/2 cup microgreens (optional)
- 1/2 cup sliced smoked salmon
- 2 tablespoons chopped fresh dill
- salt and pepper
Preparation
- Preheat oven to 425 degrees F. Put asparagus on a sheet pan and drizzle with olive oil then toss with salt and pepper.
- Roast for about 12 minutes.
- Meanwhile, poach your eggs. Heat a pan of water to boiling. Add 1 teaspoon of vinegar.
- Crack one Eggland's Best Egg in a small bowl.
- Once the water is boiling stir the water to form a whirlpool and gently slid in the egg.
- Cook for about 3-4 minutes. Remove from water and dry on a paper towel.
- Salt and pepper the egg. Do the same with the second egg.
- Assemble salad - put roasted asparagus on a plate. Top with salmon, microgreens, onions, and dill.
- Top with warm poached eggs. Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 195 |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 195 mg |
| Sodium | 1770 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Protein | 25 g |