Monday, September 24, 2012

Meatless Monday: Asparagus Baked Eggs with Golden Yukons

Asparagus may not be in season here in NJ, but after viewing this lovely recipe on Miki's Scrapbook (adorable blog, check her out!), I just had to try it! I paired this simply delicious and easy baked dish with some equally simple to make sauteed Yukon potatoes, and dinner was served! It was a big hit with the whole family, and I think yours would enjoy it as well :) Lily and Paul are not usually the biggest asparagus fans, but they both ate this up, and especially enjoyed the potatoes covered in crunchy, flavorful garlic.

Asparagus Baked Eggs with Golden Yukons
(serves 2-4)

For the asparagus:

12-20 asparagus spears, trimmed and rinsed
2 large eggs
1-2 tbsp bread crumbs (depending on how crusty you want it to be)
1-2 tbsp grated Parmessan cheese
Salt and pepper to taste
1 tbsp olive oil

Preheat oven to broil. Spread some of the olive oil onto bottom of ramekin or baking pan, then the rest onto the spears. Lay spears onto the ramekin or pan, then carefully crack eggs over top, keeping yolks in tact. Next, sprinkle the bread crumbs, cheese, salt, and pepper on top of that, then place in oven on center rack. Bake for about 10 minutes, or until eggs are set and topping is lightly browned. Serve right away, cracking the yolks if desired.

For the Yukons:

4 medium Yukon potatoes
3 cloves garlic, minced
1 medium Vidalia onion, diced
2 tbsp olive oil
Salt and pepper to taste

Cut the Yukons into quarters, and then slice into thin slices. Heat 1 tbsp of the olive oil in a medium pan over low heat. Add two-thirds of the garlic and onion to the pan and heat until fragrant. Raise heat to medium-low, the add the potato slices, layering them on top of garlic and onion. Drizzle remaining olive oil on top, and add the rest of the garlic and onion. Cook over low heat, stirring, for about 5 minutes, then cover. Cook for about 10 minutes until potatoes are tender, then uncover and cook, frying until slices are lightly browned. Serve alongside the asparagus baked eggs.

Clearly, I had way too much fun taking pictures of this beautiful dish

Although eggs are used, this is still a meat-free dish, albeit not animal product-free. Use cage-free, organic eggs to keep it in line with eating a diet bettering the environment for Meatless Monday. Also use organic Parmessan if you can find it! (organic everything for that matter).

Now it's your turn to share your Meatless Monday dish below! No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week! 



  1. Jessica - it's a wonderful side-dish
    Really looks appetizing

  2. Thanks for hosting this wonderful LINKY! I would love for you to add this to my Linky List party page! Stop by to add today.

    1. Thanks for joining and inviting me to share my linky. I added this one, and my weekend hop :)

  3. Hi, Jessica! Yours look way better!!! ;D

    Thanks a lot for the shout-out! And hope you have an awesome week! :p



  4. This looks delicious! I can't wait to try it with our garden's asparagus this spring.

  5. Such simple healthy ingredients likes a wonderful meal. Thanks for sharing it on foodie friday.

  6. Looks good.

    I am a new follower.


Thanks for stopping by! I love comments and always want to know what you think :)

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