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Baked Eggs with Asparagus and Mushrooms

Erica Dinho
5 from 14 votes
Cuisine Colombian
Servings 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


  • Preheat the oven to 375° F.
  • 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.
  • Add the asparagus, cook about 2 minutes and season with salt and pepper. Add parsley and remove from the heat.
  • 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.
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