Imagine a breakfast so elegant yet so simple that it looks like it came straight from a gourmet restaurant, but can be prepared in just 30 minutes. This Baked Eggs and Asparagus recipe is your ticket to transforming an ordinary morning into a culinary adventure that will tantalize your taste buds and impress even the most discerning food critics. With perfectly roasted asparagus and luxuriously runny eggs topped with a sprinkle of Parmesan, this dish is about to become your new breakfast obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 large eggs
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle of the oven for even cooking.
- Wash the asparagus thoroughly under cold running water. Trim the tough woody ends by holding each spear and snapping off the bottom where it naturally breaks.
- Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to ensure even coating.
- Arrange the asparagus in a single layer, ensuring they are not overcrowded. This will help them roast evenly and become slightly crisp.
- Roast the asparagus in the preheated oven for 8-10 minutes until they are tender but still maintain a slight crispness.
- Remove the baking sheet from the oven and create small wells or spaces between the asparagus spears for the eggs.
- Carefully crack each egg directly onto the roasted asparagus, spacing them evenly.
- Sprinkle the grated Parmesan cheese over the eggs and asparagus.
- Return the baking sheet to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Remove from the oven and let rest for 2-3 minutes to allow the eggs to finish cooking slightly.
- Season with additional salt and pepper if desired, and serve immediately while hot.
Tips
- Choose fresh, thin asparagus spears for the best texture and fastest cooking time.
- Use a rimmed baking sheet to prevent any egg spillage and ensure easy cleanup.
- For perfectly runny yolks, watch your eggs closely in the last few minutes of baking - they can go from perfectly soft to overcooked quickly.
- If you like your eggs more well-done, simply extend the final baking time by 2-3 minutes.
- For extra flavor, try adding herbs like fresh thyme or chives before serving.
- Ensure your oven is fully preheated to guarantee even cooking and that beautiful roasted finish.
- Let the dish rest for a few minutes after baking to allow the eggs to set slightly and flavors to meld together.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 6g
Protein: 22g
Fat: 26g
Saturated Fat: 7g
Cholesterol: 372mg
