Baked Eggs with Asparagus & Goat Cheese

by Rebekahcooked up on June 22, 2014

What a day. I am emotionally exhausted after the US World Cup game. I’m sure it’s my emotions and not the beer that totally drained me. I think. It’s 9:45 and I am fighting to stay awake and finish up this blog post.

Once upon a time I went to bed between 1 and 2 on the regular. It’s crazy to think about that now. I can’t give up sleep like that anymore! And definitely not if I like being a productive citizen who arrives at work on time.

We had a busy and very fun weekend – that might also have something to do with the fact that we’re both dead tired tonight. We saw lots of friends and even made it to yoga class on Sunday. One of these days I swear I will get some weeds pulled in the back yard. But right now we have too much fun stuff going on.

If we hadn’t had such a good breakfast, in fact, I think we’d be in a lot worse shape. Dave had the idea to do a baked egg dish with some asparagus I picked up at the farmers market.

Baked Eggs with Asparagus and Goat Cheese

Even though the baked eggs made this seem totally decadent, it’s actually pretty low-calorie! Not to mention delicious. I think we’ll definitely be doing more seasonal veggie + baked egg combos in the future. This was too good not to repeat.

Here’s what you need for two servings:
Nonstick cooking spray
1/2 lb. asparagus, trimmed and chopped into 1-inch pieces
2 Tbsp. slivered garlic scape (optional)
1 Tbsp. olive oil
salt and pepper
4 farm fresh eggs
1 Tbsp. freshly grated Parmesan
2 Tbsp. goat cheese crumbles

Preheat the oven to 400 degrees Fahrenheit. Spray two small or one medium baking dish with nonstick cooking spray.

Toss the asparagus and garlic scapes with olive oil and salt. Place into baking dish(es) and bake for ten minutes.

Ten minutes in, add all four eggs to the dish. For the most attractive results, add them one at a time and allow the yolks to sit on top. Bake for another 5 minutes.

Finally, sprinkle the cheeses on top, distributing evenly. Bake for another 3-8 minutes; this will depend on your baking dish. You want the whites to be set and the yolks to be runny.

When done, salt and pepper liberally. We served it with warm toast.


  1. I saw this post on your instagram. RUNNY EGGS ARE THE BEST. No Questions asked.

    Comment by Rachel Lloyd — June 23, 2014 at 8:32 am

  2. Looks like an easy, healthy breakfast. Definitely trying this one!

    Comment by Chris — July 5, 2014 at 9:41 pm

Sorry, the comment form is closed at this time.

Other lunch recipes to try:

Five Ingredient Mini-Quiches

One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.

BLT Wedge Salad with Charred Corn

Summer calls for an update to my favorite crispy salad!

Chicken Yakitori Bowls

An easy, healthy dinner paying tribute to one of my favorite cuisines!