This recipe for Baked Eggs and Asparagus with Parmesan is a quick-and-easy breakfast idea that can be on the table in about twenty-five minutes, and this will be a hit with anyone who likes runny egg yolks and asparagus. Timing is everything for this recipe, and there are a few tricks to make sure the egg whites cook quickly enough so the yolks are still runny, but if you follow my tips in the recipe your eggs should come out perfectly. I made this one morning when the asparagus in the fridge was calling my name and I was waiting for my nephew Jake to come for a cooking day, (probably unconsciously inspired by my favorite Baked Eggs with Mushrooms and Parmesan.) Then I made it again the next day to write down the exact times to I could share it here. Jake and I both loved this; hope you enjoy!
Asparagus is available for most of the year now, but in the spring when the really good asparagus is available is the perfect time to make this. And of course, this is my Meatless Monday offering for the week and if you're a big asparagus fan like I am I'm betting you'll enjoy this for breakfast, lunch, or dinner.
(To find more meatless recipes use the label Meatless Monday or check out Vegetarian Recipes in the recipe index or my Meatless Monday Pinterest board. I also share Meatless Monday ideas from other blogs each week for Meatless Monday at BlogHer.com.)
Break each egg into a small bowl and let eggs come to room temperature while you preheat the oven and spray two gratin dishes with non-stick cooking spray or olive oil. (Having the eggs at room temperature is VERY important.)
Cut 8 pieces of asparagus into small bite-sized pieces and arrange half in each gratin dish. Drizzle asparagus with about 1 teaspoon of olive oil, season with a little salt and fresh ground black pepper, and put the asparagus in the oven and roast for exactly 10 minutes.
Take gratin dishes out of the oven one at a time and carefully slide two eggs over the asparagus into the dish.
Bake the asparagus and eggs 5 minutes more, or just until the white of the egg is starting to barely look set.
Then one at a time, take each dish out of the oven again and sprinkle with 1 tablespoon of Parmesan. Put the dishes back in the oven and bake 3 minutes more. Eat right away, with toast to dip into the egg yolk if desired.
(Makes two servings; recipe created by Kalyn. You could make more than two servings, but the more you increase the amounts the trickier it will be to get everything timed right so the egg whites are firm and the yolks are still soft.)
Ingredients:8 thick asparagus spears, cut on the diagonal into bite-sized pieces
4 eggs, room temperature
2 tsp. olive oil
salt and fresh-ground black pepper to taste
2 T Parmesan cheese
Preheat the oven to 400F/200C and spray two gratin dishes with non-stick spray or olive oil. Break each egg into a small dish and let eggs come to room temperature while you roast the asparagus. (Starting with the eggs at room temperature is VERY important.)
Cut off the few inches of tough woody part at the bottom of each asparagus spear and discard. Cut the rest of each piece of asparagus on the diagonal into short pieces slightly less than 2 inches long. Put half the asparagus pieces into each gratin dish and put dishes into the oven to roast the asparagus, setting a timer for 10 minutes.
When the timer goes off after ten minutes, remove gratin dishes from the oven one at a time and carefully slide two eggs over the asparagus in each dish. Put back in the oven and set the timer for 5 minutes.
After 5 minutes (or when the egg white is starting to barely look set), remove gratin dishes one at a time again and sprinkle each with a tablespoon of coarsely-grated Parmesan. Put dishes back in the oven and cook 3 minutes, or until the white is set, the cheese is slightly melted, and the yolk is still soft then you touch it with your finger.
Serve hot. I thought this was delicious just as it is in the photo, and loved the runny yolk on the pieces of asparagus, but you could eat with toast to dip into the egg if you prefer.
South Beach Suggestions:
Jake and I ate the Baked Eggs and Asparagus with Parmesan just as you see it in the photo, which was a perfect Phase One breakfast for the South Beach Diet. For Phase 2 or 3, you could serve this with whole wheat toast to dip into the egg.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Delicious Meatless Ideas with Baked Eggs:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Baked Eggs with Mushrooms and Parmesan ~ Kalyn's Kitchen
Arugula and Chive Baked Egg Cups ~ Good Life Eats
Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs ~ Kalyn's Kitchen
Baked Eggs with Kale, Mushrooms, and Tomatoes ~ Family Spice
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)