30 minutes or fewer
We guarantee this incredibly simple dish will become a weeknight favorite. To speed things up at mealtime, steam the asparagus beforehand, and store in an airtight container in the fridge.
- 1 1/2 lb. medium asparagus, trimmed and, if desired, peeled
- 1/4 tsp. dried thyme
- 2/3 cup freshly grated Parmesan cheese
- 2 Tbs. unsalted butter
- 4 large eggs
Preheat oven to 425F. Cook asparagus in large, deep skillet of salted boiling water until crisp-tender, about 4 minutes. Transfer to paper towels to drain.
Grease 4 individual oven-proof gratin dishes. Divide asparagus between them; season with thyme and salt and pepper to taste. Sprinkle with half of cheese.
Heat butter in 10-inch nonstick skillet over medium-high heat until foam subsides, then fry eggs, seasoning with salt and pepper to taste, until whites are set, about 2 minutes.
Carefully transfer 1 egg to each gratin dish using a slotted spatula, placing on top of asparagus and cheese. Sprinkle eggs with remaining cheese, and drizzle with any butter remaining in skillet.
Bake until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks. Serve immediately.
- Calories: 200
- Carbohydrate Content: 5 g
- Cholesterol Content: 240 mg
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 13 g
- Saturated Fat Content: 8 g
- Sodium Content: 320 mg
- Sugar Content: 2 g