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.
Ingredients
- 3 tablespoons olive oil, more for drizzling
- ¾ pounds asparagus, trimmed and cut into 1/2-inch pieces
- 2 scallions, white and light green parts, thinly sliced
- 8 large eggs
- 6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
- ⅓ cup heavy cream
- 2 tablespoons grated Parmesan
- Salt
- black pepper, to taste
- Lemon wedges, for serving
- Flaky sea salt for sprinkling
- Nutritional Information
Nutritional analysis per serving (4 servings)
349 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 17 grams protein; 403 milligrams cholesterol; 250 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
40 minutes
Dining and Cooking