Soft-boiled Eggs with Salmon Roe and Asparagus

This recipe is a family favourite in our home. The kids actually voted this as their all-time number one breakfast; and yes, they love the salmon roe. Throw in fresh asparagus and sprouted seed bread for some good old traditional dipping.

I’m an egg lover. I eat two to four eggs a day, using raw eggs in my smoothies and creamy yolks in homemade mayo, or I enjoy them simply scrambled, poached, fried, soft-boiled, or in an omelette. And if I can get my hands on duck eggs, I’m a seriously happy guy. Eggs truly are one of nature’s super foods, and many say they are better for you than multivitamins.



  • 3 tablespoon extra virgin olive oil
  • ½ shallots finely chopped
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon flat-leaf parsley finely chopped
  • ½ teaspoon fermented mustard Dijon mustard
  • 8 organic free-range eggs
  • 400 g green asparagus (or white asparagus) trimmed and halved lengthwise
  • 80 g salmon roe
  • Seed and Nut Bread (or Nic’s paleo bread) toasted, to serve
  • To make the dressing, mix together the oil, shallot, vinegar, parsley, and mustard. Season with sea salt and freshly cracked black pepper and set aside.
  • Put the eggs in a large saucepan and cover with cold water. Bring to a boil and cook to your liking (4 1⁄2 minutes for soft yolks).
  • Meanwhile, cook the asparagus in boiling salted water until tender but still slightly crisp, about 1 minute, then drain. Toss the asparagus with the dressing and season with salt and pepper.

NOTE: This recipe will need to be prepared an hour ahead or the night before!!!

Per Serving
  • CALORIES: 303
  • CARBS: 7g
  • FATS: 22g
  • PROTEIN: 20g


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