Baked Eggs with Asparagus and Mushrooms

Baked Eggs with Asparagus and Mushrooms

Baked Eggs with Asparagus and Mushrooms

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  • 350 cal
  • 29g fat (15g sat)
  • 480mg chol
  • 480mg sodium
  • 5g carb
  • 1g fiber
  • 2g sugars
  • 19g protein


  • 2 tablespoons butter, plus additional for dishes
  • 1/2 cup sliced mushrooms
  • 6 spears asparagus, trimmed and cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 tablespoon heavy cream
  • 1 1/2 ounces soft-ripened cheese (such as Camembert), cubed
  • 1 teaspoon chopped fresh chives
  • Salt and pepper, to taste
  • 4 large eggs
  • Crusty bread, for serving (optional)


Preheat oven to 450° F. Butter two oven-safe ramekins or gratin dishes.

Melt butter in skillet over medium-high heat. Add mushrooms and cook until softened, 6 to 8 minutes. Add asparagus and garlic; cook until asparagus in bright green, about 2 minutes. Remove from the heat and stir in cream, cheese and chives. Season with salt and pepper.

Divide mushroom-asparagus mixture between prepared ramekins. Make 2 wells and crack eggs into them.

Bake until cheese is melted and eggs are cooked to your liking, 10 to 15 minutes (keep in mind, eggs will continue to cook a little after being removed from the oven). Serve immediately with bread.

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