Description
A simple and healthy dish featuring baked eggs nestled among tender asparagus spears, perfect for a light breakfast or brunch.
Ingredients
- 1 bunch of asparagus, trimmed
- 4 large eggs
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- 1 teaspoon chopped fresh herbs (parsley, chives, or thyme)
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly grease a small baking dish or oven-safe skillet with olive oil.
- Arrange the trimmed asparagus in the dish in a single layer.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 8-10 minutes, until the asparagus is just tender.
- Remove from the oven and create 4 small wells among the asparagus.
- Crack an egg into each well.
- Sprinkle with Parmesan cheese if using, and return to the oven.
- Bake for another 8-10 minutes, or until the egg whites are set and yolks are cooked to your liking.
- Garnish with fresh herbs and serve immediately.
Notes
- You can add a splash of cream to each egg for extra richness.
- Serve with crusty bread or toast for a heartier meal.
- Use seasonal vegetables like cherry tomatoes or mushrooms for variation.