Skillet-Baked Eggs and Asparagus
Published June 7, 2011
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil, more for drizzling
¾ pounds asparagus, trimmed and cut into ½-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
⅓ cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling
Nutritional analysis per serving (4 servings)
6 grams carbs; 398 milligrams cholesterol; 341 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 28 grams fat; 2 grams fiber; 542 milligrams sodium; 17 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
- Step 2
Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
- Step 3
Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Step 4
Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Private Notes
Comments
I made this more as a crustless quiche and added a bit more cream (actually I used half n half), and used a buttered pie plate lined with sprinkled parmesan. Substituted gruyere for parm in the custard and used half green beans/half asparagus because it was in the fridge. Everyone had seconds!!
"Large skillet...." Would that be a 12 inch skillet???
This is delicious, a perfect celebration of asparagus season. I think a 12-inch skillet sounds just right, but I actually use an oval pan because I happen to own one that looks nice on the table. If the pan is a little smaller, the eggs might need a few more minutes. When the local asparagus come in, I have no basil in the garden, but chives are abundant, so that's what I use. There's flexibility there.
I wonder why a recipe is specific on the amounts of each ingredient, but then says a "large skillet" without definition. for 8 eggs I would use a 10" skillet (8" bottom), which I consider medium, while a 13" skillet is large (10" bottom). there is massive difference in surface area, and resulting egg thickness and cooking time, completely changing the experience. I think this recipe is more pleasant in the smaller pan - the photo is of no use, as its only a top view - no thickness.
This was excellent. My 11 year old son loved and raved about it for days afterward. We used just basil and chives and also put a sprinkle of parm on top when it came out of the oven.
Baked 300F x 30 minutes. We prefer eggs cooked a little more well done. Used fresh herbs from our garden and our fresh chicken eggs. Paired with some fresh tomatoes and red onions, baguette and a chilled rose- absolutely delicious! Will be making this again. Thank you!