Asparagus and Pesto Baked Eggs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: 1
Ingredients
  • 2 large eggs
  • 1 cup trimmed asparagus, cut into 2 inch lengths
  • 2 tsp pesto of choice (I used sun dried tomato pesto)
  • Parmesan and black pepper, for garnish
Instructions
  1. Add the whole eggs (in the shell) to a bowl of warm water to bring them to room temperature.
  2. Preheat the oven to 400 F.
  3. Steam asparagus spears in the microwave or on the stovetop until bright green. Drain any water and toss with pesto.
  4. Spray a baking ramekin with cooking spray, and spread the asparagus mixture out in the bottom.
  5. Crack an egg into a small bowl, then slide it into the ramekin on top of the asparagus. Repeat with the second egg. I use the bowl so that if an egg yolk breaks I can set that egg aside for another use. Alternatively, you can crack the eggs right into the ramekin.
  6. Bake in the preheated oven for 10 minutes, or until the whites look just set and the yolk is still soft. Alternatively, you can cook longer for a firmer yolk.
  7. Sprinkle with parmesan and cracked black pepper. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/asparagus-and-pesto-baked-eggs/