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“Great for a low-carb breakfast or lunch dish, this dish features fresh asparagus baked with eggs in shallow individual casseroles or ramekins.”

Ingredients Nutrition


  1. In a wide frying pan, bring about 1 inch water to a boil over high heat.
  2. Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain well.
  3. Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes.
  4. Carefully break 2 eggs over asparagus in each dish.
  5. Spoon 1 tablespoon of the cream over eggs in each dish.
  6. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
  7. Set dishes on a baking sheet and bake in a 450 deg oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks).
  8. Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.

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