Baked Eggs with Asparagus

Baked Eggs with Asparagus are cooked in individual ramekins with sautéed asparagus, cream, and Parmesan. This easy brunch recipe is satisfying, flavorful, and ready in about 25 minutes.

Course Breakfast, Brunch, Main Course

Cuisine American

Keyword Baked Eggs with Asparagus

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 410kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For adding the cream and seasonings.
nonstick skillet For sautéing the asparagus before baking.
baking sheet Holds the ramekins or gratin dishes in the oven for easier handling.
gratin dishes or other ramekins. Used to bake individual portions of the eggs.

Ingredients

2 tbsps. olive oil
1 bunch asparagus trimmed and cut into 2-inch pieces
2 tbsps. finely chopped, fresh rosemary
1/2 cup heavy cream
8 large eggs
salt and pepper
red pepper flakes
1/2 cup crumbled feta cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F. Use a pastry brush to lightly grease four oven-safe ramekins or gratin dishes with a small amount of olive oil. Set aside.
2 tbsps. olive oil
Heat the remaining olive oil in a skillet over medium heat. Add the asparagus and sauté for 2–3 minutes, just until tender. Drain off any liquid released during cooking.
1 bunch asparagus
Divide the asparagus evenly among the prepared dishes. Sprinkle each with a little chopped rosemary. Drizzle 2 tablespoons of heavy cream into each dish, then carefully crack 2 eggs on top, keeping the yolks intact.
2 tbsps. finely chopped, fresh rosemary, 1/2 cup heavy cream, 8 large eggs
Season with salt, black pepper, and red pepper flakes. Add crumbled feta and finish with a light sprinkle of Parmesan.
salt and pepper, red pepper flakes, 1/2 cup crumbled feta cheese, 1/2 cup grated Parmesan cheese
Place the dishes on a baking sheet and bake for 12–16 minutes, or until the egg whites are set and the yolks are still slightly runny (bake longer if you prefer firm yolks).
Let cool for a minute before serving. Toasted bread on the side is great for dipping.

Notes

For optimal outcomes when making these baked eggs with asparagus, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition