Asparagus Egg Bake

Asparagus Egg Bake from That's My Home

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

  1. 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.
  2. 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.
  3. 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.
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Asparagus Egg Bake from That's My Home

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