Asparagus Egg Bake Recipe
Yesterday’s breakfast was a delightful spring treat. Fresh asparagus is lightly blanched and then topped with eggs and cheese. About 5 minutes of baking time is all it takes and it is like a bite of heaven when you break open the eggs over the asparagus.
I don’t know about you but sometimes I think breakfast is just one of those things I don’t want to spend time doing or I am tired of the same old thing. I forget about doing eggs just baked like the ones here. You could even blanch the asparagus the night before to save time in the morning.
Asparagus Egg Bake
Prep Time: 10 minutes
Cook Time: PT5-7M
Total Time: 15 minutes
Yield: 2
Serving Size: 1 each
Asparagus Egg Bake is made with fresh asparagus and cheese baked in ramekins.
Ingredients
- 12 – 14 stalks of asparagus
- 4 large eggs
- 2 tablespoons heavy cream
- 2 teaspoons butter
- salt and pepper
- 1/4 cup grated Mexican cheese
Instructions
- Bring a small pot of water to a boil. Break the asparagus into about 1 1/2 inch pieces. Add the asparagus to the water and cook for about 3 minutes. Immediately rinse under cold water to stop the cooking. Place on a piece of paper towel to dry.
- Grease 2 ramekins with the butter. Add the asparagus. Break the eggs into the ramekin over the asparagus. Add the cream, salt and pepper. Top with the cheese.
- Bake for 5 – 7 minutes at 350 degrees depending on hard you want the yolk. At 5 minutes the yolks should still be runny and the whites cooked. Serve with toast to dip into the eggs.
