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Skillet-Baked Eggs and Asparagus

5.0(686)

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.

by Melissa Clark

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Dinner, Easy, Weeknight, Appetizer, Main Course, Side Dish

Servings

4 servings

Total time

40 min

Calories / serving

341 kcal

Ingredients (11)

serves

3 tablespoons olive oil, more for drizzlingolive-oil
3/4 pounds asparagus, trimmed and cut into 1/2-inch piecesasparagus
2 scallions, white and light green parts, thinly slicedscallion
8 large eggsegg
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2basil
1/3 cup heavy creamheavy-cream
2 tablespoons grated Parmesanparmesan
Saltsalt
black pepper, to tastepepper
Lemon wedges, for servinglemon
Flaky sea salt for sprinkling

Instructions (4 steps)

01Heat 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.
02Whisk 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.

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Rich recipe — supports nutrition-aware planning.