Spring is here! Last week was a teaser, the weather was glorious. This week it’s a bit gloomy outside. It’s no matter, I can celebrate spring with one of my absolute favorite spring creations. Eggs, asparagus, Cheese…how can you go wrong? I have asparagus in my garden and it is so exciting to see it pop up out of the soil every year. This is the time of year that the garden is just getting planted so the early spring vegetables are a welcome sight. I have a month or two to wait but the spring weather we’ve been enjoying has me chomping at the bit.
The simplicity of this dish is what makes it so striking. It’s a recipe can be served for brunch, a special lunch or a beautiful first course for a special dinner. Steve likes it topped with hollandaise sauce. How decadent is that?
- 6 Eggs, cracked and placed in individual ramekins
- 1 tablespoon of Cider Vinegar
- 1 tablespoon of Salt
- 1 lb. of Asparagus, washed and the woody stems snapped off
- 4 tablespoons of Butter
- 1 ½ cups of Bread Crumbs, made from day old bread
- ¾ Cup of Parmaesen Cheese
- 2 tablespoons of Butter
- Sea Salt & Freshly Ground Pepper
- Fill a 12″ pan ½ full of water. Place over medium heat and add 1 tablespoon of vinegar and 1 teaspoon of the salt. Bring the water to a boil then reduce the heat, bringing the water to a simmer. One at a time, pour the egg into the water and simmer for two minutes per egg. Remove from the water with a slotted spoon to a plate covered with paper towels. Warm in a 200 degree oven for 5 minutes before serving.
- Heat the oven to 325 degrees. Melt 2 tablespoons of the butter in the microwave and toss it with the asparagus on a baking sheet. Spread out the asparagus evenly and roast for 7-10 minutes, depending on the thickness of the stalks. Turn the asparagus half way through. Remove from the oven.
- Meanwhile, melt the remaining butter in a small sauté pan and add the breadcrumbs. Stir over medium heat until warm and golden, 3 – 5 minutes.
- Divide the warm asparagus between 6 plates in an attractive manner. Sprinkle each serving with a 2 teaspoons of Parmesan cheese. Drape a poached egg over the asparagus and top with the warm breadcrumbs, 1 Teaspoon of the Parmesan cheese, season with salt & pepper. Serve immediately.
Check out all of the Eggtastic recipes featured in the Sunday Supper event:
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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I’m so jealous of your asparagus garden! We used to have it at our home back home 🙂 Not at our new home though. We really need to plant some. Your recipe looks delicious!
It is fun to have fresh asparagus. it takes a few years to get them going but it’s worth the effort! Thanks for stopping by!
I bet this would make a wonderful brunch dish! Love the bread crumb topping!
The bread crumbs make the dish! It’s not the same without them!!!!
sadly my asparagus is not taking off. I think it’s too shady where I tried to grow it. Your recipe looks fabulous though.
Perfect for brunch!
Boy, this would be fabulous for Easter brunch! The epitome of springtime—and so delicious!!!
Beautiful breakfast. Too pretty to eat!
This is a perfect recipe for spring! Looks delicious!!
This looks delicious! I love seeing your asparagus grow. I’ll have to give that a try next year.
I can taste the egg drool already and I am loving it!! 🙂