Baked eggs with mushrooms and asparagus
Baked eggs with mushrooms and asparagus makes such an easy, comforting breakfast/brunch.
Servings: 1
Calories: 475kcal
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Ingredients
- 2 oz mushrooms 55g
- 2 oz asparagus 55g, trimmed weight
- 1 clove garlic small
- 1 tablespoon olive oil
- 2 eggs
- 2 tablespoon milk or cream
- 3 tablespoon cheddar grated, or a cheddar-parmesan blend
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat oven to 400F/200C. Slice the mushrooms, cutting bigger slices in half, and cut the asparagus into bite-sized lengths. Cut the garlic into small dice and toss the mushrooms, asparagus and garlic in the oil in a small skillet.
- Put the skillet with the vegetables in the pre-heated oven for approximately 10 minutes until the asparagus is just tender.
- Create two little spaces in the skillet for the eggs and crack them in. Drizzle over the milk then sprinkle on the cheese along with a little salt and pepper.
- Return to the oven and bake for approximately another 7-8 minutes (depending how well done you want the eggs and on your oven), but keep a close eye on it towards the end. Remember it will continue to cook a little in the hot skillet so you want to take it out slightly early. Serve in the skillet.
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Nutrition
Calories: 475kcal | Carbohydrates: 7g | Protein: 26g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 376mg | Sodium: 456mg | Potassium: 499mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1350IU | Vitamin C: 5.3mg | Calcium: 416mg | Iron: 3.3mg