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Cream Baked Eggs with Asparagus and Fresh Herbs | Naturally Ella
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Cream Baked Eggs with Asparagus and Herbs

An easy breakfast or dinner, cream baked eggs help lightly cook fresh shaved asparagus making this a quick meal. 
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 187kcal

Ingredients

  • 1/4 pound asparagus shaved (see note)
  • 1/4 cup heavy cream
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon minced fresh tarragon
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • Chili Flakes for serving

Instructions

  • 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.
  • 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.
  • Make two wells in the asparagus and carefully crack an egg in each. Spoon the remaining cream mixture over the egg whites.
  • 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.
  • Serve with an extra sprinkle of herbs and chili flakes, if desired.

Notes

Recipe Notes
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.

Nutrition

Calories: 187kcal