Asparagus and Eggs

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Asparagus and eggs make the best spring breakfast or a beautiful light lunch. Asparagus is cooked in a pan with a little oil, and topped with two eggs.

By

Chef Mo

Published on April 17, 2024

overhead view of blue platter with asparagus spears and two eggs

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Servings:

1

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Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
8 thin-stemmed asparagus stalks, trimmed
2 large eggs
salt and freshly ground black pepper to taste
1 pinch red pepper flakes (optional)

Directions

Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.
Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.
Spread asparagus out and crack 2 eggs over the asparagus. Cover with lid and cook until egg whites are firm and yolk is done to desired consistency, about 4 minutes.
Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.

Nutrition Facts (per serving)

294	Calories
23g	Fat
7g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 1
Calories 294
% Daily Value *
Total Fat 23g	30%
Saturated Fat 5g	25%
Cholesterol 372mg	124%
Sodium 455mg	20%
Total Carbohydrate 7g	2%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 16g	31%
Vitamin C 10mg	11%
Calcium 91mg	7%
Iron 3mg	17%
Potassium 423mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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