I have another asparagus recipe for you this week! This time, I made a quick and easy lunch, asparagus and pesto baked eggs. I used sundried tomato pesto, and it was stunning in this dish!
First, many asparagus baked eggs do not use pesto. I used it because I wanted an extra pop of flavor. If you don’t have any, this dish will still be tasty, just not as complex.
If you do want to use the pesto, sundried tomato pesto is an excellent choice. Regular green pesto would be my second choice. You could of course use any kind of pesto, such as arugula pesto, or kale hemp seed pesto, or try another sauce entirely, like balsamic cherry tomato jam.
My asparagus patch sprouted early this spring, and it looks like asparagus season is done for us already. We have made many batches of last week’s asparagus and corn salad, as well as grilled asparagus served with my favorite fish recipe.
Variations to the Asparagus and Pesto Baked Eggs recipe:
- I did not use any salt because their was salt in my pesto, and the parmesan is very salty. You can add salt to taste if desired.
- Use any kind of pesto you like, omit it, or use another type of sauce. Anything flavorful will do the trick!
- Bringing the eggs to room temperature ensures that the whites cook quickly, leaving you with a runny yolk. If you don’t want a runny yolk, then you can skip the first step, bringing the eggs to room temperature.
Asparagus and Pesto Baked Eggs
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1
- Category: Brunch
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
- Add the whole eggs (in the shell) to a bowl of warm water to bring them to room temperature.
- Preheat the oven to 400 F.
- Steam asparagus spears in the microwave or on the stovetop until bright green. Drain any water and toss with pesto.
- Spray a baking ramekin with cooking spray, and spread the asparagus mixture out in the bottom.
- 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.
- 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.
- Sprinkle with parmesan and cracked black pepper. Serve.
