Cream Baked Eggs with Asparagus and Herbs
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
187 kcal
Cream Baked Eggs with Asparagus and Herbs
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An easy breakfast or dinner, cream baked eggs help lightly cook fresh shaved asparagus making this a quick meal.
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Ingredients
- 1/4 pound asparagus shaved (see note)
- 1/4 cup heavy cream
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon minced fresh tarragon
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- chili flakes for serving
Instructions
- Heat oven to 400˚F with a rack in the middle of the oven. Place the shaved asparagus in a small baking dish, roughly 6” to 8” wide.
- Place the cream in a bowl along with the parsley, tarragon, mustard, salt, and pepper. Whisk lightly to combine then pour half of the cream mixture over the asparagus. Stir/toss the asparagus until coated with the cream.
- Make two wells in the asparagus and carefully crack an egg in each. Spoon the remaining cream mixture over the egg whites.
- Place the dish in the oven and bake for 10 to 14 minutes, until the egg whites are set and the yolk is to your liking.
- Serve with an extra sprinkle of herbs and chili flakes, if desired.
Notes
- Tips & Tricks: Check out the video on how I shave asparagus. I've also been known to use a rolling pin to support the asparagus as well.
- Stock up: get the pantry ingredients you will need: eggs, cream, asparagus
- Nutrition: see the information.
Nutrition Information
Show Details
Calories
187kcal
(9%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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