Description
Baked eggs and asparagus is a delightful dish that combines the rich flavors of eggs with the fresh, crisp taste of asparagus, enhanced with heavy cream and Parmesan cheese.
Ingredients
- Fresh asparagus: 1 bunch (about 250 grams)
- Eggs: 4 large
- Heavy cream: 1/2 cup (120 ml)
- Grated Parmesan cheese: 1/2 cup (50 grams)
- Salt: to taste
- Black pepper: to taste
- Olive oil: 1 tablespoon
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the fresh asparagus under cold water, trim the tough ends, and pat dry. Arrange in a baking dish, drizzle with olive oil, and season with salt and black pepper.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
- After roasting the asparagus for about 10 minutes, crack the whisked eggs over the asparagus and pour the heavy cream mixture around them.
- Sprinkle grated Parmesan cheese over the top and bake for an additional 15-20 minutes until the eggs are set to your liking.
- Let cool for a few minutes before serving, and garnish with additional black pepper or fresh herbs if desired.
Notes
- Choose fresh, bright green asparagus for the best flavor.
- For runny yolks, check the eggs around the 15-minute mark.
- This dish pairs well with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: baked eggs, asparagus, brunch, healthy recipe