Pesto Asparagus Egg Skillet
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2 large or 4 small servings
Pesto Asparagus Egg Skillet
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Skillet
- 3/4 pound asparagus untrimmed
- 1 teaspoon olive oil
- 3 to 4 tablespoons homemade or store-bought pesto
- 4 large Pete and Gerry's Organic Eggs
Toppings
- 3 tablespoons homemade toasted bread crumbs
- Veg-friendly parmesan for topping
- chili flakes if desired
Instructions
- Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus (video here). Heat a 12" skillet over medium-low heat. Add the olive and coat the bottom of the pan. Place the asparagus in the pan along with the pesto and toss until the asparagus is well coated.
- Cook the asparagus for about 1 minute then create four spaces for the eggs. Crack an egg into each space. Cook until the whites are set and the yolks are to your desired firmness; 10 to 15 minutes. If the whites are not firming up, cover the pan. Or heat a small amount of oil in a separate pan and spoon over the egg whites.
- Before serving, sprinkle with the bread crumbs, grated parmesan, and/or chili flakes.
Notes
- Tips + Tricks: I make homemade bread crumbs by tearing pieces of old bread into pieces. Bake at 425˚F for about 15 to 20 minutes until crisp and golden. Let cool slightly and pulse in a food processor or blender.
- Use up leftover ingredients: asparagus, pesto, eggs
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