About this recipe:Eggs baked on a bed of asparagus are perfect for a quick brunch dish when asparagus is in season. All you need is some fresh crusty bread and you're all set! Keep the tips out of the boiling water when you cook the asparagus to retain their bright green colour and crunch.
salt and pepper, to taste
1 tablespoon extra virgin olive oil
2 or 3 knobs of butter
1 tablespoon grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Bring a pot of water to the boil; add the bunch of asparagus upright and make sure the water does not touch the the asparagus tips. Cook for 10 to 15 minutes or until soft but still firm, depending on the thickness. For thin asparagus, 3 minutes will be enough. Drain and rinse asparagus under cold water.
Preheat the oven to 180 C / Gas 4. Lightly grease a small baking dish.
Place the asparagus on the bottom of the dish, all in one layer. Season with salt and pepper. Toss with 1 tablespoon of oil and dot with knobs of butter. Sprinkle grated Parmesan on top. Crack the eggs in the middle of the dish, gently, so the egg yolks don't break.
Bake in the preheated oven for 8 to 10 minutes or until the eggs are set to your liking. Serve with toasted bread.