These baked eggs with mushrooms and asparagus are a deliciously comforting and easy one dish brunch. With a tasty combination of earthy and fresh flavors, it’s one you’ll come back to again and again.
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Baked eggs is one of those dishes I have had on my list to make for a while but it has never quite happened. Pancakes are eternally popular in our house at the weekend, either smaller ones with carrot and apple, or an individual Dutch baby pancake.
Otherwise I may make French toast, with torrijas the Spanish version a current favorite. If we go for eggs in a more obvious form, it’s more likely an eggs Benedict or something similar.
Recently, however, I had baked eggs at a local restaurant which really convinced me to get on with making it myself soon. This version is a little different from what I had there, but is also easier and so tasty.
It’s a delicious mix of soft eggs, a little cheese and flavorful vegetables all cooked in one pan. Because if you’re anything like me, you need easy in the morning!
Steps to make baked eggs
Making this is really easy, as there’s not much to do and it doesn’t take long. I’ve drawn on this recipe with a couple of my own tweaks.
- Cut the asparagus into roughly 1 inch lengths and slice the mushrooms.
- Add the vegetables to the skillet along with a little oil and put in oven.
- Once the vegetables are tender, move them slightly to the side to make two spaces for the eggs.
- Crack eggs into the spaces, for over a little milk and top with cheese.
- Bake until whites are translucent but yolks still soft.
I love that you only need one pan to make this and it doesn’t take long either. The only tricky bit is trying to get the timing right on cooking the eggs, as the hot skillet starts cooking them as soon as you put them in the pan. Plus, it continues to cook them after you take them out the oven too.
So, it’s worth erring on the side of less cooking time. That said, they’ll still be tasty even if cooked a little more.
These baked eggs with mushrooms and asparagus make for an easy, comforting dish that’s perfect for brunch, though quite honestly I’d eat it for any meal.
It doesn’t take a lot of effort to make, which is just what I for one need in the morning. But the result is so tasty and definitely something I’ll be making again.
Try these other egg-celent brunch ideas:
Tools for this recipe
I’d recommend a small skillet, such as the Lodge 8in Cast Iron Skillet I used for this recipe.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Baked eggs with mushrooms and asparagus
Baked eggs with mushrooms and asparagus makes such an easy, comforting breakfast/brunch.
- 2 oz mushrooms 55g
- 2 oz asparagus 55g, trimmed weight
- 1 clove garlic small
- 1 tablespoon olive oil
- 2 eggs
- 2 tablespoon milk gold cream
- 3 tablespoon Cheddar grated, or a cheddar-parmesan blend
- 1 pinch salt
- 1 pinch pepper
Preheat oven to 400F/200C. Slice the mushrooms, cutting bigger slices in half, and cut the asparagus into bite-sized lengths. Cut the garlic into small dice and toss the mushrooms, asparagus and garlic in the oil in a small skillet.
Put the skillet with the vegetables in the pre-heated oven for approximately 10 minutes until the asparagus is just tender.
Create two little spaces in the skillet for the eggs and crack them in. Drizzle over the milk then sprinkle on the cheese along with a little salt and pepper.
Return to the oven and bake for approximately another 7-8 minutes (depending on how well done you want the eggs and on your oven), but keep a close eye on it towards the end. Remember it will continue to cook a little in the hot skillet so you want to take it out slightly early. Serve in the skillet.
calories: 475calories | Carbohydrates: 7g | protein: 26g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 376mg | Sodium: 456mg | Potassium: 499mg | fiber: 1g | Sugar: 4g | Vitamin A: 1350UI | Vitamin C: 5.3mg | Calcium: 416mg | Iron: 3.3mg
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