Description
Fantastic weekend brunch for a group!
Ingredients
- 16 ounces, weight Fresh Thin Asparagus, Ends Trimmed
- Olive Oil, For Drizzling
- Salt And Pepper, to taste
- 8 whole Extra Large Eggs
- Sliced Bread, Toasted (optional)
- Hollandaise Sauce Or Hot Sauce, To Serve (optional)
Preparation
Preheat oven to 375ºF.
Using a large rimmed nonstick baking sheet pan, lay asparagus spears in a single layer. Drizzle with olive oil and season to taste with salt and black pepper. Place into the hot oven for 8 minutes. Remove from oven and make small wells amongst the asparagus, one for each egg. Crack the eggs one by one, nestling each in a small well. Place back in the oven and bake until eggs are set to your desired doneness, usually aroound 4–5 minutes.
If desired, serve with toasted bread with butter and Hollandaise or hot sauce.
