Description
Delicious baked eggs nestled on tender asparagus spears, topped with cheese and herbs—a simple, elegant breakfast or brunch dish.
Ingredients
Units
Scale
- 1 bunch asparagus, trimmed
- 4 large eggs
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan or Gruyère cheese
- 2 cloves garlic, minced
- Fresh herbs (parsley, chives, or thyme), chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Toss asparagus with olive oil, garlic, salt, and pepper. Arrange in baking dish.
- Make four small wells among the asparagus and crack one egg into each well.
- Sprinkle grated cheese over asparagus and eggs.
- Bake for 12–15 minutes until eggs are set to your liking.
- Garnish with fresh herbs and serve immediately with crusty bread.
Notes
- Use fresh, thin asparagus for even cooking.
- Adjust baking time depending on how runny or firm you prefer your eggs.
- Add a pinch of red pepper flakes for a bit of heat.
- Can be prepared in individual ramekins for personal servings.
- Serve with toast or roasted potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 185mg