Baked Eggs over Asparagus and Spinach
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Eggs baked over a bed of asparagus and spinach then topped with sun-dried tomatoes and melted fontina cheese. These baked eggs over asparagus and spinach will be the perfect dish for brunch this weekend.
  • 3 cups baby spinach leaves
  • ¼ pound asparagus stalks
  • 1 tablespoon garlic infused olive oil (roasted garlic butter)
  • 2 eggs, cracked
  • ⅛ cup sun-dried tomatoes, drained well
  • ¼ cup freshly grated fontina cheese
  • Salt and pepper, to taste
  • ¼ teaspoon crushed red pepper, optional
  1. Preheat the oven to 400F.
  2. Lightly grease a baking pan with nonstick cooking spray.
  3. Place a layer of spinach at the bottom, then top with asparagus stalks. Drizzle the garlic infused olive oil (or roasted garlic butter) over the asparagus.
  4. Crack two eggs over the asparagus. Then place sun-dried tomatoes and freshly grated fontina cheese over the asparagus in areas not covered by the eggs.
  5. Bake the eggs in the oven for about 15 minutes until the egg whites look solidified.
  6. Serve the baked eggs warm.
Recipe by Cooking with a Wallflower at