EGGS AND ASPARAGUS RECIPES

Name: Skillet-Baked Eggs and Asparagus
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, more for drizzling; 3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces; 2 scallions, white and light green parts, thinly sliced; 8 large eggs; 6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2; 1/3 cup heavy cream; 2 tablespoons grated Parmesan; Salt; black pepper, to taste; Lemon wedges, for serving; Flaky sea salt for sprinkling

SKILLET-BAKED EGGS AND ASPARAGUS RECIPE - NYT COOKING

Skillet-Baked Eggs and Asparagus Recipe - NYT Cooking image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http//schema.org, Calories 261, UnsaturatedFatContent 9 grams, CarbohydrateContent 6 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 18 grams, SaturatedFatContent 9 grams, SodiumContent 521 milligrams, SugarContent 3 grams, TransFatContent 0 grams

POACHED EGGS AND ASPARAGUS RECIPE | ALLRECIPES

Poached Eggs and Asparagus Recipe | Allrecipes image

This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.

Provided by Melissa Weiner

Categories Breakfast and Brunch Eggs

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 eggs
1 cube chicken bouillon
1 pound fresh asparagus, trimmed
4 slices whole wheat bread
4 slices Cheddar cheese
1 tablespoon butter
salt and pepper to taste

Steps:

Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 306.4 calories, CarbohydrateContent 17.2 g, CholesterolContent 223.6 mg, FatContent 18.4 g, FiberContent 4.3 g, ProteinContent 19.7 g, SaturatedFatContent 9.6 g, SodiumContent 729.6 mg, SugarContent 4.2 g

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