Italian · Breakfast
Asparagus and Cheese Egg Bake
Baked eggs set over tender roasted asparagus spears and melted fontina in a small skillet, finished with grated Parmesan and scattered parsley. The whites set while the yolks stay soft, with cheese turning golden at the edges. Served straight from the pan with toasted bread.
$3
8 minsPrep
14 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
420Calories
27.8gProtein
26.5gFat
17.2gCarbs
2.5gSugar
2.2gFiber
734mgSodium
558mgChol
11.9gSat Fat
437mgPotassium
370mgCalcium
3.1mgIron
1.8mcgVitamin B12
5.8mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
vegetarian
breakfast
Instructions
1
Prep
Preheat oven to 375°F. Trim asparagus and halve the spears. Warm olive oil in a small ovenproof skillet over medium heat.
2
Sauté
Add asparagus to the skillet and cook for 4 minutes over medium heat, turning occasionally, until spears turn bright green and tender.
3
Build
Scatter fontina over the asparagus, then crack the three eggs on top and season with salt and pepper.
4
Plate
Transfer skillet to the oven and bake at 375°F for 8 to 9 minutes until egg whites are fully set but yolks jiggle slightly. Sprinkle parmesan and parsley over the top and serve immediately with toasted sourdough alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 88 asparagus spears (120g), trimmed and halved
- 50g50g fontina cheese
- 2 tbsp2 tbsp parmesan cheese
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice2 slice sourdough bread (70g)
