SKILLET-BAKED EGGS AND ASPARAGUS
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.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 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.
- Whisk 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.
- Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS AND EGG BREAKFAST.
I love this for breakfast. Grandmother started this recipe. I place this in italian bread for a nice, heaty breakfast, or lunch. I have also had good results using either yellow zucchini or artichokes.
Provided by ChefRed
Categories Breakfast
Time 30m
Yield 4 omelet, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk eggs until light and frothy.
- Wash and cut asparagus into 1-inch pieces, discarding the ends.
- Place asparagus in a saute pan, place enough water to almost cover them. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender. Do not over cook.
- Drain water.
- Add oil and saute alittle.
- Add eggs.
- Scramble/stir the mixture over medium heat until eggs reach desired consistency.
- Enjoy!
Nutrition Facts : Calories 182.4, Fat 14.3, SaturatedFat 3.3, Cholesterol 317.2, Sodium 694.5, Carbohydrate 2.9, Fiber 1.1, Sugar 1.3, Protein 10.8
SCRAMBLED EGGS OVER ASPARAGUS
Steps:
- Preheat your oven to 425 degrees F.
- Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
- Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
- In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
- Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
- Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!
Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams
OVERNIGHT ASPARAGUS AND EGG BAKE
This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
FRIED EGGS AND ASPARAGUS WITH PARMESAN
Categories Cheese Egg Brunch Bake Quick & Easy Lunch Casserole/Gratin Parmesan Asparagus Spring Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 (main course) servings
Number Of Ingredients 4
Steps:
- Set oven rack in upper third of oven, then preheat oven to 425°F.
- Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
- Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
- Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
- Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
- Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.
ASPARAGUS AND EGGS
Super quick and easy breakfast!
Provided by Lorie Baker
Categories Eggs
Time 20m
Number Of Ingredients 6
Steps:
- 1. Spray pan with cooking spray. Over medium/high heat cook the asparagus for about two minutes until just starting to soften.
- 2. Beat together eggs, milk, salt, pepper and add to the pan with the asparagus.
- 3. Cook, stirring constantly, until eggs are set.
- 4. Add cheese and serve.
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