The schedule is stating it's nearly Spring, despite the fact that in Utah the climate hasn't gotten the update yet. In any case, in any event, when it's as yet cold outside I hunger for asparagus during this season. Furthermore, despite the fact that asparagus is accessible almost all year now, by one way or another the asparagus you get in the spring consistently appears to be somewhat better! Asparagus goes discounted this season as well, which is a generally excellent motivation to attempt this mainstream formula for Baked Eggs and Asparagus with Parmesan on the off chance that you haven't attempted it yet!
This is a snappy and-simple breakfast thought that can be on the table in around twenty-five minutes, and Baked Eggs and Asparagus with Parmesan will be a hit with any individual who preferences runny egg yolks and asparagus. Timing is everything for this formula, and there are a couple of stunts to ensure the egg whites cook rapidly enough so the yolks are as yet runny. In the event that you pursue my tips in the formula your eggs should turn out superbly.
I originally made this one morning a couple of years prior when the asparagus in the ice chest was calling my name and I was sitting tight for my nephew Jake to desire a cooking day, most likely unknowingly enlivened by my preferred Baked Eggs with Mushrooms and Parmesan. At that point I made it again the following day to record the specific occasions so I could share it here.
Jake and I both adored this for a speedy breakfast. What's more, in case you're a major asparagus fan like I am I'm wagering you'll appreciate this for breakfast, lunch, or supper!
- 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
DIRECTIONS:
- 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.
Read more our recipe Taco Stuffed Peppers #vegan #vegetarian #soup #breakfast #lunch
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