Asparagus Egg Bake
Here are some of the things you’ve heard before on this site. Family meals are important. They keep the bond between parents and kids strong. They help you model good eating habits for your kids, they give you a chance to teach them table manners and you hopefully get to hear the latest in first grade gossip. All true! Another thing you’ve read on SPC is the importance of a single family meal, rather than a meal made up of the kids’ food and the adults’ food. As a parent, you shouldn’t need to become a short order cook in order to get everyone fed. Also very true.
But here’s something else. And I feel a bit sheepish admitting this. Can I just whisper it in your ear? (Where’s the whisper font on this laptop?) Sometimes I don’t do either of those things. And neither do you. Because sometimes – like just last night! – you get home late, everyone has already eaten dinner and there’s none left for you. Sometimes you straight-up don’t want what everyone is having (and yes this is unfair as I would not allow my kids to demand a separate meal but I am the Mummy and I make the rules!).
Whatever the situation, sometimes you just need your own meal that no one else is going to touch. This yummy little pan of goodness is just some chopped up veggies, a couple of eggs and some cheese sprinkled on top. Egg bakes take all of about 20 minutes to make and if you you ate it right out of the skillet (I hearby give you permission to eat from the pan), you’ve only got one thing to clean. It tastes as good with a cup of coffee on a Sunday morning as it does with a glass of wine on a weekday night.
photo by Maya Visnyei
If you’re feeling bad about keeping this yumminess to yourself, you could absolutely use a bigger pan, chop up more veggies and crack more eggs. Or you could keep that bit of information to yourself. I leave it up to you. I know what I’ll be doing…
- 1 tsp olive oil
- 8 asparagus spears, trimmed and chopped
- 2 eggs
- 1/4 cup Parmesan cheese, grated
- salt and pepper
Preheat the oven to 400 degrees.
Pour your olive oil in a small, oven-proof skillet and bring up to medium heat. Add the asparagus pieces and sautée until they just begin to soften, about 3 to 5 minutes. Spread the vegetables evenly across the pan.
Crack the eggs over the asparagus. Carefully place the skillet into the oven. Bake for 5 minutes.
Using an oven mitt, slide the pan out of the oven. Sprinkle the Parmesan cheese across the top of the whole pan and gently place back in the oven. Bake for another 5 minutes, or until the eggs are cooked to your liking.
Serve with buttered toast.
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