Eggs Baked With Asparagus Recipes

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SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

OVERNIGHT ASPARAGUS AND EGG BAKE



Overnight Asparagus and Egg Bake image

This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

6 bacon strips, chopped
2 cups sliced fresh mushrooms
1 shallot, finely chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
6 large eggs
1 cup biscuit/baking mix
1 cup 2% milk
1 cup heavy whipping cream
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Romano cheese
1 teaspoon ground mustard
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

EGGS BAKED WITH ASPARAGUS



Eggs Baked With Asparagus image

Provided by Florence Fabricant

Categories     brunch, for one, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

4 medium-thick asparagus, peeled
1 teaspoon unsalted butter
1 egg
2 egg whites
2 tablespoons skim milk
Pinch of salt
1 1/2 tablespoons freshly grated Parmesan cheese

Steps:

  • Steam the asparagus for about three minutes, or until they just become tender.
  • Preheat the oven temperature to 400 degrees.
  • Butter a two-cup shallow baking dish.
  • Beat the egg and egg whites with the milk and add salt and Parmesan cheese. Pour mixture into the baking dish and place asparagus on top. Bake for 15 minutes, then serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 7 grams, Sodium 504 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus with Scrambled Eggs image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

SCRAMBLED EGGS WITH ASPARAGUS



Scrambled Eggs with Asparagus image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 6

3/4 pound thin asparagus, rinsed, woody ends removed
3 tablespoons unsalted imported or organic butter
12 large eggs, lightly beaten
1/4 to 1/2 cup heavy cream (preferably organic)
3 tablespoons finely chopped chives
Salt and freshly ground pepper

Steps:

  • Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
  • Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
  • Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
  • Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

SCALLION ASPARAGUS EGG BAKE



Scallion Asparagus Egg Bake image

This is a wonderful dish to be served at a brunch. The sour cream in the eggs adds a real rich flavor, and the scallions add the perfect hint of onion. Please feel free to use any cheese or combo of cheeses that you, or your family prefers. Pepper jack or Swiss might be nice alternatives to the ones I listed below. I served this for our Mother's Day brunch this year and it went over real well!

Provided by Kozmic Blues

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 lb asparagus, trimmed,cut into bite size pieces,and blanched
1 lb of your favorite cheese, coarsely grated (I like ¾ cheddar and ¼ parmesan)
3 scallions, thinly sliced
12 large eggs, lightly beaten
2 cups sour cream
kosher salt
fresh ground pepper, to taste

Steps:

  • Preheat oven to 350 degrees Butter a 13x9” baking dish.
  • Add asparagus and scallions along bottom of dish.
  • Sprinkle with salt and pepper to taste.
  • Top asparagus with cheese mixture of your choice Wisk the eggs with the sour cream until well blended.
  • Add salt and pepper to taste.
  • Pour beaten eggs over the cheese, and tap the baking dish gently, yet firmly on counter to get out any air bubbles.
  • Bake in the middle of the oven for about 45 minutes, or until eggs are set.

EASY BACON AND ASPARAGUS EGG CASSEROLE



Easy Bacon and Asparagus Egg Casserole image

This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 12

12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns (from 20-oz package)
2 cups 1/2-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2 cup sliced green onions
2 cups shredded Cheddar cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland's Best® Large Eggs

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
  • In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

BAKED EGGS WITH TOMATO-HAM SAUCE AND ASPARAGUS



Baked Eggs with Tomato-Ham Sauce and Asparagus image

Categories     Cheese     Egg     Mushroom     Tomato     Brunch     Bake     Lunch     Ham     Asparagus     Spring     Prosciutto     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, chopped
12 ounces mushrooms, chopped
6 ounces jamón serrano or prosciutto, chopped
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes in puree (about 3/4 of 28-ounce can)
12 ounces asparagus, trimmed
8 eggs
2/3 cup grated manchego or Romano cheese (about 2 1/2 ounces)
Fresh Italian parsley sprigs

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add mushrooms and sauté until tender, about 4 minutes. Add jamón and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 400°F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately.

ASPARAGUS BAKE



Asparagus Bake image

I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish.

Provided by Bobbie Pearsall

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 12

Number Of Ingredients 9

4 cups asparagus, trimmed and cut into 1 inch pieces
12 dinner rolls
1 ½ cups diced processed American cheese
2 ½ cups cooked ham, coarsely chopped
6 eggs
3 cups milk
3 tablespoons minced onion
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
  • Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
  • Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
  • Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 15.1 g, Cholesterol 131.7 mg, Fat 13 g, Fiber 1.5 g, Protein 15.3 g, SaturatedFat 6.2 g, Sodium 824.9 mg, Sugar 5.1 g

ASPARAGUS WITH EGGS AND PARMESAN CHEESE



Asparagus With Eggs and Parmesan Cheese image

This is one of my favorite suppers for eating alone. The combination of flavors is just unbeatable! [Solo Suppers - Joyce Goldstein]

Provided by dividend

Categories     Cheese

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

8 ounces asparagus
1 tablespoon unsalted butter
2 slices prosciutto (thin slices)
2 eggs
fresh ground black pepper
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 450 degrees.
  • Snap off the tough ends from the asparagus, and peel the lower half if the stalks are thick.
  • Bring a large saucepan of water to a boil, and cook the asparagus until just tender, 5 - 8 minutes. Drain, refresh in cold water to set the color, and drain again. Pat dry with paper towels.
  • Grease a small gratin dish with about half the butter. Arrange the asparagus spears, tips facing the same direction, in the prepared dish. Drape the prosciutto over the top, tucking the ends under.
  • Break the eggs over the asparagus, sprinkle with the Parmesan cheese, and grind on some pepper.
  • Cut the remaining butter into bits and dot the eggs and asparagus evenly.
  • Bake until the whites are set and the yokes are still runny, 8 - 10 minutes.
  • Eat piping hot.

Nutrition Facts : Calories 342.2, Fat 24.8, SaturatedFat 12.3, Cholesterol 462.3, Sodium 326.5, Carbohydrate 10.6, Fiber 4.6, Sugar 3.8, Protein 22

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS



Asparagus Casserole with Hard-Boiled Eggs image

A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.

Provided by MECLA

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped

Steps:

  • To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
  • Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g

OVERNIGHT ASPARAGUS STRATA



Overnight Asparagus Strata image

I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. -Lynn Licata, Sylvania, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

ASPARAGUS, HAM AND EGG BAKE



Asparagus, Ham and Egg Bake image

Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 12

Number Of Ingredients 13

1 1/2 cups chopped cooked ham (1/2 lb)
1 lb fresh asparagus spears, cut into 1-inch pieces
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
12 eggs
1 1/4 cups milk
1 container (8 oz) sour cream
2 teaspoons lemon-pepper seasoning salt
2 teaspoons ground mustard
1 cup cornflake crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
  • In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
  • Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 265 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g

SPICY ASPARAGUS & CHORIZO BAKED EGG



Spicy asparagus & chorizo baked egg image

Need a speedy one-pot meal for busy weekdays? Try this spicy baked egg on a bed of asparagus and chorizo - it takes just 25 minutes from prep to plate

Provided by Esther Clark

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

125g asparagus , cut into 3cm pieces
20g diced chorizo
½ tsp hot smoked paprika
75g frozen spinach
1 tbsp half-fat crème fraîche
1 large egg
flatbread , to serve (optional)

Steps:

  • Heat a small non-stick frying pan over a medium heat, add the asparagus and chorizo and fry for 8 mins. Stir through the paprika, cooking for a further 1 min.
  • Stir the spinach into the pan and cook for 5 mins until wilted before stirring through the crème fraîche. Season, then make a well in the middle of the mixture and crack the egg into it. Cover the pan and cook for 5-6 mins or until the egg is just set. Serve with a flatbread, if you like.

Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

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From delish.com


10 BEST BREAKFAST EGGS ASPARAGUS RECIPES | YUMMLY
2022-04-25 Chicken And Asparagus Strata mekaylahreese. large eggs, sliced chicken, scallions, ground black pepper, grass-fed butter and 5 more. Asparagus with Christmas Ham and Poached Egg. Open Source Food. cracked black pepper, free range eggs, grated Parmesan, butter and 4 more. Guided.
From yummly.com


BAKED EGGS WITH ASPARAGUS AND MUSHROOMS RECIPE | PCC ...
Directions. Preheat oven to 450° F. Butter two oven-safe ramekins or gratin dishes. Melt butter in skillet over medium-high heat. Add mushrooms and cook until softened, 6 to 8 minutes. Add asparagus and garlic; cook until asparagus in bright green, about 2 minutes. Remove from the heat and stir in cream, cheese and chives.
From pccmarkets.com


CREAMY BAKED EGGS WITH ASPARAGUS AND PECORINO RECIPE ...
Add asparagus; cook until just tender-crisp, 1 to 2 minutes, and scoop out into a colander. Keep water boiling, covered. Step 3. In a bowl, beat eggs with milk until smooth. Stir in cheese and salt. Divide mixture between prepared ramekins. Top each with half the asparagus and sprinkle with pepper. Step 4.
From myrecipes.com


BAKED EGGS RECIPE - LOVE AND LEMONS
I usually do 2 per 4.5-inch ramekin or 3 to 4 in a 6-inch oven-safe skillet. If you’re using smaller ramekins or a muffin pan, cook 1 egg in each ramekin or muffin cup. Next, bake. Place the ramekins on a baking sheet, and transfer them to a 375°F oven. Bake for 7 to 15 minutes, or until the whites are just set.
From loveandlemons.com


ASPARAGUS EGG BAKE - THAT'S MY HOME
2014-04-21 Asparagus Egg Bake Recipe. Yesterday’s breakfast was a delightful spring treat. Fresh asparagus is lightly blanched and then topped with eggs and cheese. About 5 minutes of baking time is all it takes and it is like a bite of heaven …
From thatsmyhome.recipesfoodandcooking.com


BAKED EGGS WITH SPINACH, ASPARAGUS, AND PROSCIUTTO - EGGS ...
2008-09-03 Heat the oven to 450°F. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish. Meanwhile, bring a ...
From delish.com


ASPARAGUS RICOTTA BAKED EGGS WITH MINT-BASIL PUREE RECIPE
Divide the asparagus mixture among each skillet. Add a few tablespoons of ricotta and crack an egg into each skillet. Top with a pinch of feta and a drizzle of oil. Place the skillets under the broiler until the eggs are just set, about 3 to 5 minutes. Top each skillet with a spoonful of the herb puree and serve. Tip.
From saltandwind.com


ASPARAGUS & RED PEPPER EGG BAKE RECIPE | SARGENTO® FOODS ...
In large bowl whisk eggs. Whisk in milk, oregano, onion powder, salt and pepper. Stir in cheese. Spray 9 x 9 inch baking dish with nonstick cooking spray. Layer with peppers and asparagus. Pour the egg mixture over the top. Cover the casserole with aluminum foil and bake for 25 minutes. Remove foil and bake 35-40 minutes or until casserole is ...
From sargento.com


BAKED EGGS WITH ASPARAGUS AND MUSHROOMS - MY COLOMBIAN …
2009-09-22 Rub the inside of 4 small ramekins with butter and then add mushroom mixture into each ramekin. Add 1 egg to each, season with salt and pepper.
From mycolombianrecipes.com


CREAMY BAKED EGGS WITH ASPARAGUS AND PECORINO RECIPE ...
Slice asparagus thinly on the diagonal. Bring a small pot of water to a boil. Add asparagus; cook until just tender-crisp, 1 to 2 minutes, and scoop out into a colander. Keep water boiling, covered. Bring a small pot of water to a boil.
From sunset.com


BAKED ASPARAGUS AND EGG - SIDES - NEW YORK MAGAZINE
Preheat the oven to 450 degrees. Steam the asparagus until just tender. Set out 6 individual baking dishes and place 6 asparagus spears in each dish. …
From nymag.com


BAKED EGG AND ASPARAGUS GRATINS - 9KITCHEN
1. Preheat oven to 180°C (160°C fan). 2. In a bowl, rub the oil into the breadcrumbs, transfer to a baking sheet and bake for about 76 minutes, or until golden. 3. Plunge asparagus into a pan of lightly salted boiling water and cook for about 3 minutes, or until water bright green. Drain and refresh under cold water. Pat dry.
From kitchen.nine.com.au


RECIPE OF THE DAY: ASPARAGUS MUSHROOM SWISS EGG BAKE
2021-03-30 Grease a 2-quart casserole dish with butter or non-stick cooking spray. Step 2: In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5 to 7 minutes until the asparagus is soft. Transfer to the prepared casserole dish.
From thedailymeal.com


ROASTED TOMATO + ASPARAGUS EGG BREAKFAST BAKE
2018-01-31 Instructions. Preheat oven to 425 degrees f. Toss asparagus and tomatoes with oil in a shallow, rimmed baking sheet just large enough to hold vegetables in a single layer, without overlapping. Roast veggies for about 10 minutes, until asparagus is just crisp-tender and tomatoes have wilted. Very gently crack eggs over asparagus mixture.
From cleanfoodcrush.com


GREEN BAKED EGGS WITH ASPARAGUS - LOVEFOOD.COM
Heat a large frying pan over a high heat. Add half of the oil, season the asparagus and fry, turning now and then, until charred in places, for about 3 minutes. Lift out of the pan and set aside. Lower the heat, add the remaining oil and sauté the …
From lovefood.com


BACON AND EGGS OVER ASPARAGUS RECIPE
2010-02-02 Directions. Preheat oven to 475 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange bacon slices in single layer, spacing 1/4 inch apart. Roast 8 …
From goodhousekeeping.com


ASPARAGUS AND POTATO EGG BAKE RECIPE - OPRAH.COM
Preheat oven to 350°. Lightly grease a 9" x 13" baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 pieces and set aside. Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft ...
From oprah.com


BAKED EGGS WITH SPINACH, ASPARAGUS, & PROSCIUTTO RECIPE ...
Step 2. Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Step 3. Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread.
From myrecipes.com


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