Baked Eggs and Asparagus

Baked Eggs and Asparagus

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 serving

Carbs per serving: 6g

Baked Eggs and Asparagus

If you like baked eggs and asparagus, you'll love this combination of Baked Eggs and Asparagus with Parmesan for an easy breakfast.


  • 8 spear, small (5" long or less) Asparagus
  • 1/4 cup Heavy Cream
  • 2 large Eggs (Whole)
  • 2 tbsps Almond Meal Flour
  • 1 tbsp Parmesan Cheese (Shredded)
  • 1/8 tsp Garlic
  • 1/8 tsp Black Pepper

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    1. Preheat oven to 400°F. Prepare a small oven safe casserole or 4-inch by 3-inch dish with a little bit of oil. Set aside.
    2. Boil the asparagus spears for 2 minutes until tender-crisp. Drain and run under cold water then pat dry. Arrange in the prepared baking dish.
    3. Pour cream over the asparagus and then crack two eggs on top.
    4. In a small bowl blend together the almond meal, Parmesan cheese, garlic and black pepper. Sprinkle over the eggs and place in the oven. Cook for 5-10 minutes depending upon how you like your eggs cooked. Longer time will result in a firmer yolk. The cream will puff over the edges of the eggs and the topping should be golden brown and fragrant.

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