If you like baked eggs and asparagus, you’ll love this combination of Baked Eggs and Asparagus with Parmesan for an easy breakfast. And if you skip the toast, this tasty breakfast is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet Phase One. Use the Diet-Type Index to find more recipes like this one.
The calendar is saying it’s almost Spring, even though in Utah the weather hasn’t gotten the memo yet. But even when it’s still cold outside I crave asparagus at this time of year. And even though asparagus is available nearly year-round now, somehow the asparagus you get in the spring always seems a little better! Asparagus goes on sale this time of year too, which is a very good reason to try this popular recipe for Baked Eggs and Asparagus with Parmesan if you haven’t tried it yet!
This is a quick-and-easy breakfast idea that can be on the table in about twenty-five minutes, and Baked Eggs and Asparagus with Parmesan 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. If you follow my tips in the recipe your eggs should come out perfectly.
I first made this one morning a few years ago 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 so I could share it here.
Jake and I both loved this for a quick breakfast. And if you’re a big asparagus fan like I am I’m betting you’ll enjoy this for breakfast, lunch, or dinner!