Baked Eggs with Asparagus and Lemony Pea Pesto recipes
This recipe delivers a vibrant and healthy baked egg dish, perfect for breakfast or brunch. It features tender asparagus and perfectly baked eggs, all brought together with a fresh, zesty lemony pea pesto. Ready in about 35 minutes, it's a flavorful start to any day.
Equipment
- 2 Ramekins or small baking dishes Individual heat-safe dishes for baking eggs.
- 1 Small food processor or blender For making the pea pesto.
- 1 skillet For sautéing asparagus.
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- olive oil
- 4 pasture-raised large eggs room temperature
- 10-12 stalks asparagus ends trimmed and cut into bite-sized pieces
- 1 small clove garlic crushed
- 1/2 cup fresh or frozen and thawed green peas
- 1/4 cup mint or basil
- 1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil I used garlic infused
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup raw sheep’s milk Pecorino Romano Cheese shredded (optional)*
- red pepper flakes
- sea salt
- black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the lemony pea pesto: In a small food processor, combine green peas, crushed garlic, mint or basil, 1 tablespoon olive oil, lemon juice, lemon zest, sea salt, and black pepper. Blend until smooth, adding a splash more olive oil if needed for consistency.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the bite-sized asparagus pieces and sauté for 3-5 minutes until tender-crisp. Season with a pinch of sea salt and black pepper.
- Lightly grease two individual ramekins or small baking dishes with olive oil.
- Divide the sautéed asparagus evenly between the prepared ramekins.
- Carefully crack two pasture-raised, room temperature eggs into each ramekin, being careful not to break the yolks.
- Season the eggs with another pinch of sea salt, black pepper, and optional red pepper flakes.
- Bake for 10-15 minutes, or until the egg whites are just set but the yolks are still runny to jammy, depending on your preference.
- Carefully remove the ramekins from the oven.
- Spoon a generous amount of the lemony pea pesto over and around the baked eggs. Garnish with shredded Pecorino Romano cheese (if using) and serve immediately.
Notes
Ensure eggs are at room temperature for more even cooking. Avoid overbaking; the yolks should remain gloriously runny or jammy for the best texture and flavor. For brighter green asparagus, you can quickly blanch them before sautéing. When making the pesto, adjust lemon juice and garlic to your taste—a little extra zest can really make it pop. If you don't have Pecorino, a good quality Parmesan will also work. Serve immediately with crusty bread to sop up the yolks and pesto.