Baked Eggs in Asparagus Sweet Onion Nests

with Gorgonzola & Havarti cheeses and fresh Thyme

A lovely savory breakfast with baked eggs, asparagus and cheese. What’s more comforting in the morning than a baked egg? Add some toast and you are set for the morning.

I’m re-blogging this one because it got lost in the shuffle when I moved my blog to its own domain. I can’t wait for the fresh asparagus in the spring so I can make it again.

Baked Eggs in Asparagus Sweet Onion Nests

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Ingredients

Scale 1x2x3x

For each serving, you’ll need:

• 5 – 7 large spears of fresh asparagus
• 1/4 of a sweet onion (I used Dolce Vita onion), sliced thin
• 1 egg
• Red Robin Seasoning (or Red Magic Seasoning if you’re watching your sodium … or your favorite seasoned salt) & freshly ground pepper
• 2 – 3 Tablespoons shredded Havarti cheese
• 1/2 Tablespoon or so of Gorgonzola cheese crumbles
• The leaves from a couple twigs of fresh thyme

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Instructions

1. Spray a baking sheet with cooking spray and lay the asparagus and onion on the sheet. Spray with cooking spray, sprinkle with seasoning and bake at 400 for about 5 minutes or until the onion is tender and the asparagus is crisp tender.
2. Chop the asparagus and onion roughly. Spray oven-safe bowl(s) with cooking spray, then put the asparagus/onion mixture into the bowl, pressing them up against the sides of the bowl to make a well in the center for the egg.
3. Crack an egg into each bowl, sprinkle with seasoning and freshly ground pepper, cheeses and thyme.
4. Bake at 350 for about 10 – 15 minutes or until the white is set. If you want the yolk cooked through, cook it a bit longer (about 20 minutes). Serve immediately sprinkled with fresh thyme, and garnish with a sprig of fresh oregano if you have it. I made some little mini-garlic toasts to go alongside too.

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Notes

The beauty of this recipe is you can make breakfast for 1 or 10!

This recipe was shared at Melt in your Mouth Monday.