Baked eggs with mushrooms and asparagus
Baked eggs with mushrooms and asparagus makes such an easy, comforting breakfast/brunch.
- 2 oz mushrooms 55g
- 2 oz asparagus 55g, trimmed weight
- 1 clove garlic small
- 1 tbsp olive oil
- 2 eggs
- 2 tbsp milk or cream
- 3 tbsp cheddar grated, or a cheddar-parmesan blend
- 1 pinch salt
- 1 pinch pepper
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.
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