Roasted Eggs with Asparagus
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You're going to love this one. I discovered roasted eggs with asparagus last spring when I wanted something elegant but didn't have much time. The beauty of this dish is that it comes together in just 40 minutes and uses ingredients you probably have on hand already. Fresh asparagus is wonderful here, packed with vitamins and fiber that keep you feeling full and satisfied. Everything roasts together on one pan, which means minimal cleanup and maximum flavor. The eggs get wonderfully golden while the asparagus caramelizes, and that crispy panko topping brings the perfect textural contrast. It's perfect for brunch, a light dinner, or even meal prep.
Ella x
Ingredients
- ½ kgfresh asparagus spears(trimmed)
- 8large eggs
- 4 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 1 teaspoonfresh lemon zest
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlgrated parmesan cheese
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the trimmed asparagus spears on a large baking sheet in a single layer.
Tip: Pat the asparagus dry before roasting to help it caramelize better.
- 2
Drizzle the asparagus with 2 tablespoons of olive oil, then season generously with half the sea salt and black pepper. Toss gently to coat evenly.
- 3
Roast the asparagus in the oven for 12-15 minutes until it begins to soften and the tips turn golden brown.
Tip: The asparagus should still have a slight firmness to it at this stage.
- 4
While the asparagus roasts, prepare the garlic breadcrumb topping. Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat.
- 5
Add the minced garlic and sauté for about 1 minute until fragrant, then stir in the panko breadcrumbs and cook for 2-3 minutes, stirring frequently, until the breadcrumbs are golden and crispy.
Tip: Watch carefully to prevent the breadcrumbs from burning.
- 6
Remove the breadcrumb mixture from heat and stir in the lemon zest, fresh thyme, and Parmesan cheese. Season with the remaining salt and pepper.
- 7
Remove the asparagus from the oven and create 4 small nests by gently pushing the spears toward the center of the sheet in 4 separate areas.
Tip: Space them evenly so there's room around each nest for the eggs to roast properly.
- 8
Carefully crack 2 eggs into each nest, then drizzle the vegetable broth around (not over) the eggs. Sprinkle the garlic breadcrumb mixture over the top of each egg.
Tip: If you prefer firmer yolks, break them slightly with a fork before roasting.
- 9
Return the baking sheet to the oven and bake for 8-10 minutes, until the egg whites are set but the yolks remain slightly runny, or longer if you prefer firmer eggs.
Tip: Check the eggs at the 8-minute mark to ensure they don't overcook.
- 10
Remove from the oven and let rest for 2 minutes. Serve immediately while hot, drizzling any pan juices over the top.
Tip: Pair with crusty bread or a fresh green salad for a complete meal.
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