Cream Baked Eggs with Asparagus | Naturally Ella

Cream Baked Eggs with Asparagus and Herbs

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


An easy breakfast or dinner, cream baked eggs help lightly cook fresh shaved asparagus making this a quick meal. 



  • ¼ pound asparagus, shaved ((see note))
  • ¼ cup heavy cream
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon minced fresh tarragon
  • 1/2 teaspoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • Chili Flakes (for serving)


  1. Heat oven to 400˚F with a rack in the middle of the oven. Place the shaved asparagus in a small baking dish, roughly 6” to 8” wide.
  2. Place the cream in a bowl along with the parsley, tarragon, mustard, salt, and pepper. Whisk lightly to combine then pour half of the cream mixture over the asparagus. Stir/toss the asparagus until coated with the cream.
  3. Make two wells in the asparagus and carefully crack an egg in each. Spoon the remaining cream mixture over the egg whites.
  4. Place the dish in the oven and bake for 10 to 14 minutes, until the egg whites are set and the yolk is to your liking.
  5. Serve with an extra sprinkle of herbs and chili flakes, if desired.


Tips & Tricks: Check out the video on how I shave asparagus. I’ve also been known to use a rolling pin to support the asparagus as well.

Stock up: get the pantry ingredients you will need: eggs, cream, asparagus

Nutrition: see the information.


  • Calories: 187
  • Sugar: 2.1
  • Sodium: 389
  • Fat: 15.9
  • Carbohydrates: 4
  • Fiber: 1.4
  • Protein: 8.3
  • Cholesterol: 226