Description
A simple recipe for baking eggs nestled among sautéed mushrooms and fresh asparagus spears.
Ingredients
Scale
- 2 large eggs
- 4 medium white mushrooms, sliced
- 6 spears fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a small oven-safe dish or two ramekins.
- Heat the olive oil in a small skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Add the minced garlic and asparagus pieces to the skillet. Cook for 2 more minutes until the asparagus is slightly tender-crisp. Season with salt and pepper.
- Distribute the mushroom and asparagus mixture evenly into the bottom of your prepared baking dish or ramekins.
- Carefully crack one egg over the vegetables in each dish. Season the eggs lightly with salt and pepper.
- If using, sprinkle the Parmesan cheese over the top.
- Bake for 12 to 15 minutes, or until the egg whites are set and the yolks reach your desired runniness.
- Remove from the oven and let cool for one minute before serving.
Notes
- For a make-ahead option, prepare the vegetable base and store it covered in the refrigerator for up to one day. Add the eggs just before baking.
- You can substitute other vegetables like spinach or cherry tomatoes for the asparagus if desired.
- Use portobello caps as individual ‘nests’ instead of a casserole dish for single servings.
- Prep Time: 10 min
- Cook Time: 17 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2
- Sodium: 150
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 13
- Cholesterol: 372