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.
PIN Baked Eggs and Asparagus with Parmesan to try it later!
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! You can use Breakfast Recipes to find more recipes like this one.
What ingredients do you need for this recipe?
- asparagus spears
- olive oil
- salt and fresh-ground black pepper to taste
- Parmesan cheese
How to Make Baked Eggs and Asparagus with Parmesan:
(Scroll down for complete printable recipe including nutritional information.)
- 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
Baked Eggs and Asparagus with Parmesan
If you like baked eggs and asparagus, you’ll love this combination of Baked Eggs with Asparagus and Parmesan for an easy breakfast.
- 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: 217Total Fat: 16gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 376mgSodium: 530mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 15g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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.
Find More Recipes Like This One:
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.
31 Comments on “Baked Eggs and Asparagus with Parmesan (Video)”
Hi Kalyn, thank you for the great baked eggs and asparagus recipe. I swapped out the asparagus for homegrown baby courgettes and rocket. Very good and I will use your recipe again when more courgettes appear. 😀
That sounds good to me!
Anything eggs is always a good thing….going to make tomorrow for breakfast.
Hope you enjoy!
This has been one of my go to breakfasts since I first found the recipe three or four years ago. I like to use more asparagus than you do, and I particularly like to serve it with sliced tomatoes when they are in season and cherry tomatoes when they aren’t.
So glad you have enjoyed it!
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Would the cooking times be roughly the same if I'm cooking for one and halving the recipe? Looking forward to making this!
Yes, the cooking time should be the same. Sorry for the slow reply; I was flying to Thailand!
No worries! Have a wonderful time … I'm sure you'll be eating great Thai food! Thanks for the amazing recipes.
This looks AMAZING! I think I need new gratin dishes that are large enough for this 🙂 This is our 2nd year with our asparagus bed, and I can't wait for the big, fat ones so I can try this!
Lucky you to have home- grown asparagus!
Katherine, so glad you enjoyed it!
Kalyn this was delicious! So simple but so good. The eggs seem to perfectly cut the very strong flavor of the asparagus just right.
Pretty simple/easy to make too! New breakfast favorite!
Louise I bought them at a thrift store for about $1.00 each. Also have some round one, also from a thrift store.
Great idea, can't wait to try it. Where did you get those gratin dishes?
Family Spice, my pleasure, love the sound of your recipe.
I always love baked eggs and veggies, especially asparagus. Thank you for sharing my baked egg dish!
This looks yummy!
No I don't think mixing the eggs and asparagus in this recipe would give a very good result, but if you enter "eggs asparagus" into the search bar there are some breakfast casseroles and frittatas that use asparagus with eggs. You could cut one of those in half if you want less servings.
So do you think mixing the eggs in with the asparagus would be good? I don't like runny eggs.
Lydia, me too!
Eggs and asparagus are the perfect combination. I love the runny yolks!
Joanne and Scott, this is the perfect way to enjoy fresh asparagus for breakfast; hope you do get to try it!
Asparagus is my favorite at this time of year and runny yolks are my favorite always! Can't wait to try this!
This acts as a remindeI that I haven't had asparagus this season (In the UK, anyway). I best sort that outnpretty quick before I miss it.