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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Great for a low-carb breakfast or lunch dish, this dish features fresh asparagus baked with eggs in shallow individual casseroles or ramekins. Ingredients:
12 asparagus spears |
8 large eggs |
1/4 cup whipping cream, divided |
1 teaspoon lemon zest, grated |
salt |
cayenne |
1/2 cup grated parmesan cheese, divided |
Directions:
1. In a wide frying pan, bring about 1 inch water to a boil over high heat.
2. Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain well.
3. Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes.
4. Carefully break 2 eggs over asparagus in each dish.
5. Spoon 1 tablespoon of the cream over eggs in each dish.
6. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
7. Set dishes on a baking sheet and bake in a 450 deg oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks).
8. Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.
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