Baked Eggs with Asparagus

Baked eggs with asparagus is a simple, elegant breakfast or brunch dish that highlights tender asparagus spears topped with perfectly baked eggs. This dish is healthy, satisfying, and quick to prepare—ideal for spring or anytime you crave fresh flavors and a comforting meal.

Why You’ll Love This Recipe

The combination of creamy baked eggs and crisp-tender asparagus creates a delightful texture contrast. It’s low-carb, packed with nutrients, and can be easily customized with cheese, herbs, or spices. Plus, it’s a one-dish meal that looks beautiful on the plate and requires minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh asparagus spears
• Eggs
• Olive oil or butter
• Salt and pepper
• Garlic (optional)
• Grated Parmesan or goat cheese (optional)
• Fresh herbs like parsley, chives, or thyme (optional)

Directions

this recipe

1. Prepare asparagus: Preheat oven to 375°F (190°C). Trim the tough ends off asparagus. Toss with olive oil, salt, and pepper, and spread in a baking dish.
2. Partially roast asparagus: Roast for about 8–10 minutes until tender but still crisp.
3. Add eggs: Make small wells between asparagus spears and carefully crack eggs into them. Season eggs with salt and pepper.
4. Bake: Return to oven and bake for 10–15 minutes, until egg whites are set and yolks reach your preferred doneness.
5. Add cheese and herbs: If using, sprinkle grated cheese and fresh herbs on top during the last few minutes of baking.
6. Serve: Serve warm with crusty bread or on its own for a nutritious meal.

Servings and timing

• Yield: Serves 2–4
• Prep time: 5–10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes

Variations

• Add prosciutto or bacon: Layer thin slices on asparagus before adding eggs.
• Spicy twist: Sprinkle red pepper flakes or drizzle with hot sauce.
• Cheese options: Use feta, mozzarella, or gruyere instead of Parmesan.
• Herb mix: Experiment with dill, tarragon, or basil for different flavors.
• Creamy base: Add a spoonful of crème fraîche or sour cream under each egg before baking.

Storage/reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Warm gently in the oven at 300°F (150°C) for 8–10 minutes or microwave for 1 minute. Avoid overheating to prevent rubbery eggs.

FAQs

Can I use frozen asparagus?

Yes, thaw and pat dry before roasting, but fresh asparagus gives the best texture.

How do I prevent eggs from overcooking?

Check eggs after 10 minutes; remove when whites are set but yolks are still soft.

Can I prepare this ahead?

You can prep asparagus in advance but add eggs and bake just before serving.

Can I bake eggs in individual ramekins?

Yes, layer asparagus and eggs in ramekins for individual servings.

What if I prefer runny yolks?

Bake less time and monitor closely; remove when whites are set but yolks jiggle.

Can I add cream or milk?

Yes, a splash under the eggs adds richness.

Can I add other veggies?

Try mushrooms, cherry tomatoes, or spinach for more variety.

Is this keto-friendly?

Absolutely—low carb and high in healthy fats and protein.

Can I use other cheeses?

Soft cheeses like goat cheese or cream cheese work well too.

What to serve alongside?

Crusty bread, roasted potatoes, or a light salad complement this dish.

Conclusion

Baked eggs with asparagus is a fresh, easy, and elegant way to enjoy a healthy breakfast or brunch. With minimal prep and customizable flavors, it’s a versatile recipe perfect for spring or any time you want a nutritious, comforting meal. Enjoy!

Print