Baked Eggs and Asparagus with Parmesan (Video)
If you like baked eggs and asparagus, you’ll love this combination of Baked Eggs and Asparagus with Parmesan for an easy breakfast. Use Breakfast Recipes to find more recipes like this one.
Watch the video to see if you might like to make
Baked Eggs with Asparagus and Parmesan!
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!
How to Make Baked Eggs and Asparagus with Parmesan:
(Scroll down for complete printable recipe.)
- 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.
More Delicious Recipes with Baked Eggs:
Baked Eggs Skillet with Avocado and Spicy Tomato ~ Kalyn’s Kitchen
Portugese-Style Baked Eggs ~ Foodie with Family
Low-Carb Baked Eggs with Avocado and Feta ~ Kalyn’s Kitchen
Buffalo Cauliflower Baked Eggs ~ Cupcakes and Kale Chips
Broccoli, Ham, and Mozzarella Baked with Eggs ~ Kalyn’s Kitchen
Baked Eggs in Tomatoes ~ The Little Kitchen
- 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.
This recipe was created by Kalyn.
Amount Per Serving: Calories: 217 Total Fat: 16g Saturated Fat: 5g Unsaturated Fat: 10g Cholesterol: 376mg Sodium: 530mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 15g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Jake and I ate the Baked Eggs and Asparagus with Parmesan just as you see it in the photo, which was a perfect breakfast for low-carb eating plans or the South Beach Diet Phase One. For South Beach Phase 2 or 3, you could serve this with whole wheat toast to dip into the egg.
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Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.