Creamy baked eggs with spring asparagus
Whether I’d like to admit it or not, my life has been more chaotic than calm recently, and I am doing everything within my power to realign the stars and focus. Does anyone else feel this way after a vacation? You left with both feet on the ground, but upon returning you’re balancing everything on one foot. How am I supposed to recover? Who has actual time after a vacation to spend relaxing or playing catch up from all of the self-imposed stress of a family trip? I am drowning in to-do lists, both work and personal. And then there’s my kids’ to-do lists, which also fall on my back. It’s a lot.
We need more time to sit at the table together. To let weekend breakfasts linger on. Because ain’t nobody taking their sweet ol’ time in this house Monday through Friday. It’s a constant race against time to have everyone fed, clothed, out the door, and in their classrooms, and I’m lucky if I get to squeeze in a coffee before herding everyone on their way.
So this is my proposal — no plea — to officially change our weekend breakfast routine. Of course this means I have to get my kids on board, the same kids that are jumping in bed with us at 6:30 on a Saturday and begging for cereal! eggs! raisins! literally anything to get us out from under the covers and attending to their very empty stomachs. If they could just give me a moment to breathe upon waking, perhaps our day could start with more of a Jack Johnson vibe than the current Miley fiasco we’ve been rocking (get it? cause she’s a wrecking ball?).
Sorry, I’ll stick to food.
It took me an entire post to get this out, but here they are: creamy baked eggs with shaved spring asparagus. It’s the breakfast you never knew you needed (just like that post-vacation), and the perfect encapsulation of spring flavors. If winter teaches us how to be cozy and appreciate heartier fare, spring opens the door (and our stomachs) to lighter, vibrant food that will leave you longing for trips to the farmer’s market. I’m just going to ignore the fact that we got over 5″ of snow yesterday and welcome spring with open arms. It’s been a long winter, and we deserve this.Print
- ½ lb asparagus, (trimmed)
- ½ cup heavy cream
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 large eggs
- fresh dill
- red peper flakes
- maldon sea salt
- Preheat oven to 375 F.
- After trimming ends off of asparagus, use a vegetable peeler to shave thin layers of asparagus. Layer asparagus in two medium ramekins or one large baking dish.
- In a small bowl, whisk together heavy cream, dijon, salt, and pepper. Pour half of the cream mixture over the shaved asparagus.
- Make four small wells for the eggs (2 per dish), then carefully place an egg in each. Drizzle the remaining cream over the egg whites, being careful not to cover the yolks. Bake for 15-20 minutes, or until egg whites are set and the yolks are cooked to your liking. Top with fresh dill, red pepper flakes, and a sprinkle of maldon sea salt.