Baked Eggs with Asparagus and Mushrooms

This is a fantastic brunch recipe as it is easy to make and delicious. You can even play with the dish and add your favorite vegetables. I happen to love mushrooms and asparagus and used Portobello’s but you can use any kind of mushrooms that you like. Enjoy!

Ingredients
(4 Servings)

3 tablespoons olive oil
¼ chopped onion
1 garlic clove, minced
1 cup chopped mushrooms
1 cup chopped asparagus
8 tablespoons heavy cream
¼ cup chopped fresh parsley
4 large eggs
8 tablespoons parmesan cheese
Salt and pepper
Butter

Directions

1. Preheat the oven to 375° F.

2. Heat the olive oil in a medium skillet over medium heat. Add the onions and garlic, cook for 2 minutes, and then add the mushrooms and cook for an additional 5 minutes or until the onions are translucent.

3. Add the asparagus, cook about 2 minutes and season with salt and pepper. Add parsley and remove from the heat.

4. Rub the inside of 4 small ramekins with butter and then add mushroom mixture into each ramekin. Add 1 egg to each, season with salt and pepper. Add 2 tablespoons heavy cream and 2 tablespoons parmesan cheese. Place the ramekins in a baking dish and bake about 8 to 10 minutes. Serve immediately.

Related posts:

1. BAKED EGGS WITH PORTOBELLO ( HUEVOS CON PORTOBELLO)
2. Baked Eggs with Spinach
3. Asparagus and Tomato Baked Frittata
4. Poached Eggs with Asparagus and Mustard Sauce

Tagged as: Asparagus, Cheese, Eggs, Mushrooms