Soft Boiled Egg, Roast Mushroom and Asparagus Salad

Serves 4



• 8 eggs, at room temperature

• 3 cups baby spinach

• 250g cherry or grape tomatoes, cut into halves

• 2 bunches asparagus (if not in season change to green beans)

• 250g mushrooms, quartered

• 3 tbsp olive oil

• ¼ cup grated parmesan

• 1-2 tbsp balsamic vinegar




Soft Boiled Eggs

• Place eggs in saucepan. Cover with cold water.

• Cover and bring to boil over high heat.

• Reduce the heat to medium and simmer for 3 minutes.



• Pre-heat oven to 200c.

• Line large baking tray with baking paper.

• Place trimmed asparagus and quartered mushrooms in zip lock bag with 1- 2 tbsp of olive oil and move around within bag to coat.

• Remove asparagus and quartered mushrooms from bag and lay on baking paper.

• Drizzle with balsamic vinegar and a little salt and pepper to taste. Roast for approximately 6-12 minutes (depending on thickness of spears) until tender with a little crunch. Remove from oven.

• Layer spinach leaves, asparagus, mushrooms and tomatoes on a platter.

• Place 8 soft boiled eggs across platter and halve.

• Drizzle with remaining olive oil and balsamic vinegar, then sprinkle with parmesan cheese. Serve.


Not Only Delicious, But Also Nutritious Because:

• Mushrooms are a good source of vitamin D which is essential to maintaining bone health and a wellfunctioning immune system.

• Eggs are a great source of complete protein and B12. You need B12 to make red blood cells, which carry oxygen through your body. Not having enough B12 can lead to anaemia, this can make you feel weak and tired.

• Spinach is high in folate which helps amino acid metabolism and lowers the risk of developing depression. Also, folate is essential during pregnancy to protect against miscarriage and neural tube defects in the foetus.



• If you take to work, switch to hard-boiled eggs – still tastes great!