By contributing writer Tessa
Not many people have thought about broiling eggs. The broiling feature is meant for just browning things up, right? Well, in some cases we can use that searing heat for lightening quick cook times.
Enter this dish. Fresh asparagus is coming in droves in our markets right now, and this Broiled Asparagus and Eggs recipe was created to take advantage of that. It is always a good idea to start your day off with a dose of vegetables, healthy proteins, and healthy fats! With the super quick cook time here, there is no excuse not to make yourself something healthy and nourishing!
The only caveat is that you have to watch things carefully. They go from perfect to over done very quickly, so just stay there for the couple of minutes it takes. In under 5 minutes, you can be eating this luscious combo!
Asparagus Tip: If you grab an asparagus spear by each end and bend, it will naturally break where it is most tender, leaving you with only the tender, perfect parts to eat!
- 2 teaspoons ghee, butter, or light olive oil
- 2 eggs
- 4-6 slender spears of asparagus, woody ends removed (see tip above). I recommend spears about the size of a hot glue stick, not the super skinny or fat types sometimes available.
- Squeeze of fresh lemon juice
- Sea salt to taste
- Optional additions: red pepper flakes, diced ham, bacon crumbles, sausage crumbles, diced parsley, sliced cherry tomatoes, sliced green onions, and/or grated cheese.
- Turn oven on to low broil and make sure the oven rack is 4-6 inches from the burner.
- In a small 6 inch oven proof pan (I love my cast iron!), place the fat of your choice and put into the oven to melt and preheat while you gather your next ingredients.
- When your fat is melted and warm, swirl it about, then place your asparagus in the pan.
- Toss to coat the spears evenly, then push them off to one side.
- Crack your eggs in and any additional toppings of choice.
- Squeeze a generous amount of lemon juice over the asparagus, then add your sea salt to taste.
- Broil (with the oven door open!) for about 2-3 minutes. How long you cook will depend on the size of your egg and the thickness of your spears. WATCH IT CAREFULLY AT 2 MINUTES, it goes from perfect to over done quickly! I like my egg molten, so I am usually around the 2½ minute mark, just under.
You might also like…
- Strawberry Brunch Souffle
- Breakfast Brat Scramble
- Very Blueberry Smoothie
- Recipe Index
- More recipes from Tessa