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Asparagus and Eggs

Asparagus and Eggs

Tired of the same old breakfast routine? Asparagus and Eggs is your answer! This simple yet satisfying dish is packed with nutrients and bursts with flavor. It's the perfect way to start your day or enjoy a light lunch or dinner.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 1 pound asparagus trimmed
  • 4 large eggs
  • 1 lemon for zest and juice
  • 2 cloves garlic minced
Dairy & Pantry
  • 2 tbsp butter
  • 2 tbsp heavy cream optional
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • salt and freshly ground black pepper to taste
  • red pepper flakes optional

Equipment

  • Large Skillet
  • Lid for Skillet

Method
 

  1. Prepare the Asparagus: Snap off the tough ends of the asparagus. Cut into 1-inch pieces.
    1 pound asparagus
  2. Sauté the Asparagus: Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the asparagus pieces. Cook for 5-7 minutes, until tender-crisp.
    1 tbsp olive oil, 2 tbsp butter, 2 cloves garlic, 1 pound asparagus
  3. Cook the Eggs: Create wells in the asparagus for the eggs. Gently crack each egg into a well.
    4 large eggs
  4. Cover and Cook: Cover the skillet and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook longer.
  5. Finish: Remove from heat. Drizzle with heavy cream (optional). Sprinkle with Parmesan cheese, lemon zest, salt, pepper, and red pepper flakes (if using).
    2 tbsp heavy cream, 1/4 cup grated Parmesan cheese, salt and freshly ground black pepper, red pepper flakes
  6. Serve: Serve immediately with a squeeze of fresh lemon juice and toasted bread.
    1 lemon

Notes

For perfectly cooked Asparagus and Eggs, don't overcook the asparagus; it should still have a slight bite. When cooking the eggs, keep the heat at a medium-low setting to prevent them from becoming rubbery. The ideal result is a runny yolk that oozes out when you break it with a fork.