Egg and Asparagus Boats
Basic Information
- Servings: 2
- Serving Size: 2 boats
- Difficulty: 3
- Budget: 3
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Meal Type: Breakfast
Diet Types
- Omnivore
- Vegetarian
- Low-Carb
- Keto
- Atkins
- High-Protein
- Pescatarian
- Whole30
- Paleo
- DASH
- Halal
- Kosher
Equipment
- Baking sheet
- Small bowl
- Whisk
- Knife
- Measuring spoons
Ingredients
- 4 large asparagus spears, trimmed
- 4 large eggs, beaten
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped | Unit: Tablespoon | Optional: true
Directions
- Heat oven to 375°F.
- On a baking sheet, toss asparagus with olive oil, salt, and pepper, and arrange in pairs to form "boats" with a small well in the center of each pair.
- Carefully pour half the beaten eggs into the well of each asparagus pair (2 boats total).
- Bake for 15-20 minutes until eggs are set and asparagus is tender.
- Remove from oven, sprinkle with parsley if using, and serve hot, with 1 boat per plate.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in an oven or microwave.
Nutrition
- Calories: 190
- Protein: 14g
- Fat: 14g
- Carbs: 3g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A