Baked Eggs Asparagus With Sun Dried Tomatoes
Hello bright lights, welcome to the new week! I hope your weekend was filled with rest, laughter and good things. If you haven’t made breakfast yet I have something yummy for you to try. I wrote this baked eggs and asparagus recipe as if you were making only one. That way you can easily multiply it by however many you need. This is a great recipe if you have leftover asparagus. But you can just make fresh cooked asparagus for this too. This is a good recipe to serve with my fried grits, you can find that recipe HERE.
What You Need
1 Large Egg (room temperature)
1/4 Cup asparagus cut in bite size pieces ( precooked)
1 Tbsp. Green onion, chopped tops and bottoms
Olive Oil, not extra virgin (as needed) I use Colavita
3 Slices Canadian bacon
1/4 Cup sharp shredded cheese (your choice) I used Cabot Seriously Sharp, it’s lactose free!
1 tsp. Sun dried tomatoes (I used Bella Sun Luci Italian herb)
Salt and Pepper (to taste)
Non stick frying pan
Before you Start- Preheat oven to 425°, using a basting brush, brush the insides of ramekins with olive oil.
Lets Make It! Add 1 teaspoon of olive oil to non stick skillet and sauté green onions until tender over and medium heat remove to a plate to keep warm, add asparagus to pan and warm through ( not hot). Lay the Canadian bacon in ramekin (bottom and up the sides) drizzle a little olive oil over the Canadian bacon, add asparagus, crack egg on top, sprinkle with salt and pepper and half of the onion. Place ramekin on baking sheet and bake for about 10-15 minutes (make sure your egg whites are firm and the yolk is still soft). Remove from oven and top with cheese, return to oven and bake for (about 1-2 minutes) until melted. Top with remaining onion and sun dried tomatoes and serve while hot.
*Katies Tid Bits* try adding a bit of red pepper flakes for a little added heat (when you sprinkle with salt and pepper)
Will you try my Baked Eggs Asparagus with Sun Dried Tomatoes?