Baked Asparagus with Eggs
This baked asparagus with eggs is a nutritious breakfast dish that combines creamy baked eggs, tender asparagus, and parmesan cheese for a delicious meal any time of the day.
Ingredients
- 30 spears asparagus, trimmed and cut into 1.5 – 2-inch lengths
- 3 teaspoons butter
- 3 teaspoons olive oil
- 6 large eggs
- 3 heaping tablespoons parmesan cheese
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (204°C).
- Lightly grease three small baking dishes with olive oil, using a pastry brush to coat evenly. Set them aside on a baking sheet.
- In a small pot, bring water to a rolling boil. Add a pinch of salt and the chopped asparagus. Stir briefly.
- Once the pot returns to a boil, remove it from heat, drain the asparagus, and immediately transfer it to a bowl of ice-cold water to halt the cooking process. Drain again thoroughly.
- Divide the asparagus evenly among the three prepared baking dishes, placing it as a base layer.
- Top each dish with one teaspoon of butter and sprinkle with 1/4 teaspoon of salt.
- Carefully crack two eggs into each baking dish. Make sure not to break the yolks.
- Bake in the preheated oven for 7 minutes.
- Remove from the oven, sprinkle each dish with one tablespoon of parmesan cheese and a dash of ground black pepper.
- Return to the oven and bake for an additional 7 minutes, or until the egg whites are just set but the yolks remain slightly runny.
- Serve immediately as a wholesome, beautifully colorful dish!