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Tuesday, June 19, 2012

Skillet-Baked Eggs with Asparagus and Fresh Herbs





From the kitchen of One Perfect Bite...This simple entrée was the surprise hit of our weekend. It is absolutely delicious and almost effortless to make. I served this for a late supper on Sunday night along with small salads and crusty French bread. The meal was really well-received. I personally never could have conjured this combination, but asparagus and eggs were made for each other and, if you have any doubts, one bite of this just set frittata-like creation will change your mind. The lemon and olive oil that are drizzled over the finished eggs are grace note that help set this light entrée apart from any other baked-egg dish I have tried. The recipe did not specify a pan size, so I used a 12-inch oven proof-skillet. I'm going to downsize and use a 10-inch skillet the next time I make this because there will be less chance of overcooking the eggs. I like mine set but still jiggly and that didn't happen in the 12-inch pan. I really hope you will try this recipe. It is really special and will have your socks going up and down. It is hard to beat fast, easy and delicious. Here's how the eggs are made.

Skillet-Baked Eggs and Asparagus with Fresh Herbs...from the kitchen of One Perfect Bite courtesy of the Good Appetite column in The New York Times

Ingredients:ay
3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Directions:
1) Heat the oven to 300 degrees. In a large skillet over medium heat, warm olive oil until shimmering. Add asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2) Whisk together eggs, 4 tablespoons of herbs, and cream. Whisk in Parmesan, salt and pepper. Pour egg mixture over asparagus and place skillet in oven.
3) Bake for about 20 minutes, until set, but still slightly jiggly in center. Cool in pan for about 10 minutes before serving. It is best warm, not hot.
4) Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges. Yield: 4 servings.








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39 comments:

Marcellina said...

I too have never thought of eggs and asparagus but I will try it. We like frittatas for a quick meal with a salad. All your choices of recipe are wonderful!

Angie's Recipes said...

I love the combo of asparagus and eggs. This looks super tasty, Mary.

Banana Wonder said...

This works out great because the only skillet I actually own is 10"

Ginny said...

I have never seen a recipe like this, it is really upscale eggs.

Lenia said...

Eggs and asparagus are a great match!Your dish is so inviting!Blessings,dear Mary!

Nash Nordin said...

Yum! This looks really good and effortless. Definitely something that I'd like to try someday.

Hovkonditorn said...

I would like this dish! Looks delicious!

anne said...

A delicious combination , eggs and asparagus !

Priya said...

Mindblowing dish,am in love with it.

Food, Fun and Life in the Charente said...

I love this sort of meal, sadly our asparagus is at en end now. Have a great day,Diane

Tanna at The Brick Street Bungalow said...

You know I'm trying it if your socks are going up and down!!! hee hee. I DO love the combo of asparagus and eggs!! blessings ~ tanna

Kay @ The Church Cook said...

Nothing can beat simple egg dish, but then to top it off with fresh herbs and asparagus! Wonderful, Mary!

Kim said...

I like to have this kind of meal for lunch, it's simple and full of flavor. Plus, I looooove aspargus! Have a nice day Mary!

Ellen B Cookery said...

This is what I just love about blogger friends ... Waking up to a beautiful recipe. I have asparagus and eggs in the fridge and fresh herbs in my garden. I will have to substitute what I don't have for what I do. This is too yummy looking to pass on ... about to make this for my family this morning. THANK YOU for another lovely recipe!

Jenn said...

Once again, Mary, you have me re-thinking my take on asparagus! This looks amazing!

Shug said...

Two of my favorite foods...eggs and asparagus! Great combination too...
Thanks Mary for giving us a recipe that can be used for breakfast, lunch, or dinner....
Have a great day

Angela said...

A perfect recipe for the farmer's market.

Rambling Tart said...

Oh yum!!! I've made a version of this before, but the drizzle of lemon and olive oil is inspired. :-) Can't wait to add that next time!!

The Café Sucré Farine said...

Like a frittata - it looks wonderful! I'm sure you could use just about any veggie and it would be yummy!

Sue/the view from great island said...

You've stumbled on my all time favorite lazy night dinner! The lemon and olive oil touch sounds amazing.

Tricia @ saving room for dessert said...

This is one of my favorite meals! I usually just get lazy and scramble it all together :) Lovely presentation. Be sure to stop by this week and sign up for the giveaway!

glutenfreehappytummy.com said...

oh that sounds so savory and delicious! i love a good egg dish!

Pam said...

This sounds like the perfect weeknight dinner!

Joanne said...

I almost always make frittatas like this! Love that you used asparagus to fill it...my favorite spring veggie!

A Paixão da Isa said...

adoro espargos e em tarte deve ser uma maravilha gostei mt do seu aspecto bravo bjs

Jolita said...

Looks very delicious! I love baked eggs!!!

Katherine Aucoin said...

What a gorgeous presentation! I bet this could be adapted to fit anyone's taste or veggie mood of the day.

Tanya said...

And you've solved my what's-for-dinner dilemma for tonight!

T.W. Barritt at Culinary Types said...

The colors and contrast all say spring! Asparagus and eggs is such a wonderful combination.

Coleens Recipes said...

How colorful!! This would be wonderful in a breakfast brunch.

Balvinder Ubi said...

Every bite of this baked egg is full of flavors. I have never seen an asparagus recipe in eggs like that.

lea said...

Beautiful photograph! love the idea of the lemon and olive oil!

Blond Duck said...

This would be a perfect breakfast dinner!

ImSoVintage said...

This is definitely not a combination I would have thought of, but sounds delicious, Mary.

Rosemary said...

Simple, tasty -- and fresh asparagus and herbs. Tough to beat. No wonder it was a hit!

France@beyondthepeel said...

I love asparagus and eggs together. What a nice light dinner idea that is super easy. This is a keeper.

Ellen B Cookery said...

Hi Mary,

Today I posted my version of the baked eggs with a link to your site so that my friends can see the original recipe you posted.

Thanks again,
Ellen

Jane said...

This sounds like the perfect weekend breakfast! I am always looking for new egg dishes to try. Thanks Mary - have a great weekend!

Carole said...

Nice dish. It would be great if you linked it in to Food on Friday: Asparagus . Have a great day.

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