Roasted Asparagus Salad with Poached Eggs

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Roasted Asparagus Salad with Poached Eggs
Prep Time
10 min
Cook Time
10 min
2 servings
Recipe by: Seasonal Cravings

Shake up your salad routine with this Roasted Asparagus Salad with Poached Eggs


  • 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


Serving Size
8 g
  Saturated Fat
2 g
195 mg
1770 mg
7 g
Dietary Fiber
3 g
25 g

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.

Filed Under: Main Course, Gluten Free, Paleo, Whole 30, Keto

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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