Baked Eggs with Asparagus and Peas | | Spring brunch just got sunnier.

Baked Eggs with Asparagus and Peas

Baked Eggs with Asparagus and Peas | | Spring brunch just got sunnier.
Baked Eggs with Asparagus and Peas

Baked Eggs with Asparagus and Peas | | Spring brunch just got sunnier.

Crack the egg. Split the shell. Release the yolk, perfect and whole, golden and shimmering in the bowl.

Eggs – scrambled – were the very first thing I learned how to cook. I was seven, and the simple act of cracking an egg was awe inspiring and challenging, and something I wanted to try. All. By. Myself.

You remember, right? Cracking your first egg?

Baked Eggs with Asparagus and Peas | | Perfect sunny eggs are just an oven bake away.

Its mystery all came back to me years later, when I moved out to Illinois for grad school. A friend of mine brought me a handful of fresh eggs, straight from the farm. I tapped the egg on the counter. I cracked the grey shell. Out came the most beautiful, brilliantly hued yolk, of the deepest orange. It made every grocery store egg of my life pale in comparison. I cooked it, sunny side up, to preserve the gem of the yolk, and when I ate it, I knew going back to grocery store eggs would never be quite the same.

Baked Eggs with Asparagus and Peas | | Use spring's greenest asparagus and peas in this light breakfast.

These days, putting an egg on any dish may come across as passé, but there’s a good reason why we just can’t stop. An egg promises so much. There are cakes and quiche and ice creams and sauces and so much more hiding within its shell.

With winter nearly behind us, I am looking forward to all things spring and sunny, aren’t you? This simple Baked Eggs with Asparagus and Peas was all I wanted for brunch the other day – tender asparagus still with snap, sweet peas, and the hero, the egg, baked in a nest of green and with crunchy breadcrumbs dusted on top. It’s my way of welcoming the season.

Baked Eggs with Asparagus and Peas |

Eat Seasonal

March Eat Seasonal 2015

I am back, joining Becky from Vintage Mixer and our friends this month as we share dishes that embrace #EatSeasonal! March is here and spring greens are calling – check out these dishes that are all about freshness!

Whipped Lemon Ricotta Open Faced sandwich – A Zesty Bite

Curried Chickpea Broccoli Hash
Curried Broccoli Chickpea Hash – Well Plated

Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese
Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese – Climbing Grier Mountain

Roasted Asparagus Avocado Salad
Roasted Asparagus and Avocado Salad with Lemon Vinaigrette – Completely Delicious

Spinach and Mushroom Marinara
Spinach and Mushroom Marinara with (or without) Meatballs – Bless this Mess

Greek Broccoli Salad – Cookie and Kate

Lemon Ricotta Pancakes from The Vintage Mixer
Lemon Ricotta Pancakes – Vintage Mixer

Blood Orange Asparagus Salad Eat Seasonal
Blood Orange Asparagus Salad with Ginger Miso Dressing – Cafe Johnsonia

Avocado and Mango Salad with Citrus Poppyseed Dressing – Mountain Mama Cooks
Creamy Garlic Lemon Butter Pasta – Oh, Sweet Basil
Spinach, Leek and Bacon Quiche – Foodie Crush

Baked Eggs with Asparagus and Peas

Serves 2 | Prep: 10 minutes | Cook: 15 minutes

Spring brunch just got sunnier.


1 cup chopped asparagus (cut in 1 inch pieces)

1 cup peas

kosher salt

5 tablespoons melted unsalted butter, divided

1/4 cup heavy cream or half and half

2 tablespoons greek yogurt, plus more for serving

freshly ground black pepper

1 garlic clove, crated

4 large eggs

1/2 cup Emmentaler cheese

1 cup panko breadcrumbs

1 tablespoon chopped chives


Preheat the oven to 350 degrees F.

Bring a small saucepan of water to a gentle boil over medium heat. Season the water with salt, then drop in the asparagus and peas. Blanch for about 2 minutes, or until the asparagus and peas are a bright green. Strain and rinse under cold water. Set aside.

Whisk 2 tablespoons melted butter with heavy cream and greek yogurt. Stir in the grated garlic and season with salt and pepper. Divide the mixture between two baking dishes or ramekins. 

Arrange the asparagus and peas in the cream. Carefully break two eggs into each dish, taking care not to pierce the yolk. Sprinkle with Emmentaler cheese.

Stir the remaining melted butter into the panko breadcrumbs and sprinkle on top. Season with salt and pepper.

Bake for about 8-10 minutes, or until the egg whites are cooked but the yolks are runny. Be careful not to overcook, as it can quickly do so.

Remove from oven, garnish with chives, and serve immediately with crusty bread. If you wish, serve with a dollop of greek yogurt seasoned to taste with salt and pepper. 


  1. Heidi @foodiecrush

    The scramble is still my specialty but man, I love the looks of a baked egg and yours is screaming spring flavors at every turn. Great looking recipe as always Liren! 

  2. Tom ~ Raise Your Garden

    Whoa, scrambled eggs were the first ones I learned to cook, I had to go online. Wife was gone and I was left to feed my girls (2 and 4) And a few youtube video’s later, I made my first eggs. Like those runny eggs on top. 

  3. Liz

    What a gorgeous dish! It just exudes springtime—and I could eat it any time of day :)

  4. Brian+@+A+Thought+For+Food

    Spring in a bowl! I’ve started seeing asparagus in these parts and I’ve been anxious to do something with it. I’m definitely on board with having all these ingredients for breakfast. I’ve done something similar on top of polenta and it’s magically delicious. So comforting for a chilly spring morning.

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