Skillet Eggs With Mushrooms And Asparagus Recipes

BAKED EGGS WITH MUSHROOMS AND ASPARAGUS

Steps:

• Preheat oven to 400F/200C. Slice the mushrooms, cutting bigger slices in half, and cut the asparagus into bite-sized lengths. Cut the garlic into small dice and toss the mushrooms, asparagus and garlic in the oil in a small skillet.
• Put the skillet with the vegetables in the pre-heated oven for approximately 10 minutes until the asparagus is just tender.
• Create two little spaces in the skillet for the eggs and crack them in. Drizzle over the milk then sprinkle on the cheese along with a little salt and pepper.
• Return to the oven and bake for approximately another 7-8 minutes (depending how well done you want the eggs and on your oven), but keep a close eye on it towards the end. Remember it will continue to cook a little in the hot skillet so you want to take it out slightly early. Serve in the skillet.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

OVERNIGHT ASPARAGUS AND EGG BAKE

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.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

SKILLET-BAKED EGGS AND ASPARAGUS

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.

MUSHROOM & ASPARAGUS EGGS BENEDICT

Steps:

• Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

ASPARAGUS, MUSHROOM & ARTICHOKE SKILLET

Steps:

• Saute onion, garlic, asparagus, artichoke hearts and mushrooms in large skillet in olive oil.
• Season with salt and pepper.
• Cover and cook on medium for 10 minutes.
• Sprinkle on parsley, breadcrumbs and cheese.
• Stir gently and cook, uncovered on high for 3 to 4 minutes until all liquid has evaporated.

MUSHROOM, ASPARAGUS, GRUYERE & EGG CASSEROLE RECIPE - (4.8/5)

Steps:

• Gently steam asparagus pieces for approximately 3 minutes, remove from heat and set aside. Preheat oven to 350 degrees F for baking. Spray your favorite casserole dish (approximately 9&1/2″ x 9&1/2″ x 1&1/2″ in size) with non-stick cooking spray. In a large bowl, break eggs and whisk gently. Add 2 ounces grated Gruyere (reserve remaining for garnish), minced shallot and garlic, splash of dry white wine, Herbes de Provence, salt and freshly ground black pepper; whisk until ingredients are thoroughly combined. Stir in steamed asparagus and sliced mushrooms. Pour egg mixture into prepared casserole dish and place on center rack of preheated, 350 degree F oven; bake for approximately 30-35 minutes (depending on size and depth of your casserole dish and accuracy of your oven). Casserole is done when eggs are set in the middle, i.e. eggs no longer jiggle when casserole dish is moved back and forth. When eggs are set, remove casserole dish from oven and and sprinkle with remaining ounce of grated Gruyere. Cut into 4 large wedges (or 6-8 smaller ones) and serve warm. Pair with warm, crusty bread and a mixed green salad or fruit. Optional, top bread and salad with a slight drizzle of extra virgin olive oil and a bit of grated Gruyere if desired. Enjoy!

EGGS BAKED WITH ASPARAGUS

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.

SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS

Steps:

• Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.