Baked Eggs and Asparagus with Parmesan cheese is an economical meal option for breakfast, lunch or brunch. Made in a large skillet, this old fashioned asparagus meal is quick and easy. Simply adjust the cooking time to get eggs cooked to your liking.
Asparagus season is one of our favorites. We love taking advantage of garden fresh vegetables when they are in peak season, but we also look for good deals in the grocery’s produce section all year long to snag our favorites.
The asparagus patch at Barbara’s (originally our grandparents’ farm) is decades old and still produces each year. My dad planted a long row of asparagus at our parents’ farm several years ago and it now produces a nice crop too. My husband and I added our own patch last year and we are anxiously awaiting next year when we can start harvesting…it is suggested you let your new asparagus patch go unpicked for at least a year, preferably two.
Asparagus is a favorite vegetable in our family. Isn’t it funny how you can HATE a food as a child and LOVE it as an adult? That’s asparagus for all four girls in our family. Our mom had to force us to eat it as kids but we fight over every last stalk grown at both farms during the summer.
Skillet Baked Eggs and Asparagus Recipe
This recipe is from The Sunset Cookbook circa 1960. Barbara has a stack (probably two or three) of old vintage cookbooks that she uses for inspiration as she works on recipes to fix for her family and to share on the blog. Our mom gave her this cookbook for Christmas and she is never disappointed in the recipes inside.
This is the perfect recipe for breakfast, lunch or brunch. You can eat the eggs and asparagus alone, or I like to serve it over buttered toast points (toast cut in a diagonal shape).
Parmesan Baked Eggs with Asparagus is a very economical meal to make. You can truly make up a whole skillet for just a few dollars.
To save money, buy asparagus in the spring when it’s in season. Also, consider using the jarred, grated Parmesan cheese if you’re on a budget. The fancy block or shredded kind is amazing, but sometimes it’s ok to stay on cheaper side.
Ingredients for Baked Asparagus with Eggs:
Fresh Asparagus, diced
Onion, chopped or diced
Olive Oil
Water
Salt
Black Pepper
Eggs
Parmesan Cheese, shredded or grated
How to Make Baked Eggs and Asparagus
For the full ingredient amounts and steps for asparagus egg skillet, scroll to the recipe card at the bottom of this post.
Preparation:
- Heat olive oil in a large skillet until hot.
- Sauté diced asparagus and onions until crisp tender.
- Add water, salt and pepper to the skillet; cover and cook until the asparagus is fork tender, just a few minutes.
- Create wells in the asparagus mixture, and drop uncooked eggs into the wells.
- Sprinkle with Parmesan cheese.
- Bake until eggs are desired doneness.
- Eat as is, or serve over buttered toast.
Notes About Skillet Baked Eggs and Asparagus Recipe
- Use more or less eggs than six, if desired.
- Substitute butter or coconut oil for olive oil, if needed.
- Do not overcook the asparagus to prevent mushy asparagus. Sauté until crisp, and then simmer until fork tender. The Baked Asparagus and Eggs will continue to cook in the oven.
- Grated or Shredded Parmesan cheese can be used. I typically have the cheaper, grated version in the refrigerator so I use it.
- Use less or more Parmesan cheese to your own taste preference.
- Don’t like your egg yolks runny? Just modify the cooking time for your favorite style of eggs – runny, partially runny or completely cooked.
- Check out our Amazon Store for our favorite pantry items – like grated Parmesan cheese – and kitchen must-haves.
Easy Asparagus Recipes
Our Favorite Garden Fresh Recipes
We love garden season and have many recipes that feature commonly grown vegetables (at least in the Midwest). Here are some of our favorites:
- Mom’s Zucchini Bread with Chocolate Chips
- Kentucky Southern Squash Casserole
- Stewed Tomatoes
- Strawberry Rhubarb Jam – No Pectin
- Air Fryer Cauliflower
- Cucumbers and Onions
- Sesame Broccoli
Baked Eggs and Asparagus
Ingredients
- 1 pound asparagus
- 3 Tablespoons olive oil
- 1 Tablespoon dried onion seasoning or 1/4 cup chopped onions
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 eggs
- 3/4 cup shredded or grated Parmesan cheese
Instructions
- Wash and dry asparagus; cut into 1 inch pieces, discarding woody ends. Dice onion.
- Heat olive oil in a large frying pan over medium heat; sauté asparagus and onion until asparagus is crisp-tender, approximately 3 - 4 minutes.
- Pour in water; add salt and pepper. Cover and cook over medium low heat for 5-10 minutes or until fork tender (do not overcook).
- Remove cover from skillet. Create wells in the asparagus mixture; break eggs into a small bowl, one at a time, and slide out into the wells (try not to break yolks).
- Sprinkle with Parmesan cheese.
- Bake, uncovered, at 375 degrees F for 8-10 minutes, or until the eggs are set as you prefer.
- Eat on its own or serve over buttered toast.
Notes
- Use more or less eggs than six, if desired.
- Substitute butter or coconut oil for olive oil, if needed.
- Do not overcook the asparagus to prevent mushy asparagus. Sauté until crisp, and then simmer until fork tender. The Baked Asparagus and Eggs will continue to cook in the oven.
- Grated or Shredded Parmesan cheese can be used. I typically have the cheaper, grated version in the refrigerator so I use it.
- Use less or more Parmesan cheese to your own taste preference.
- Don't like your egg yolks runny? Just modify the cooking time for your favorite style of eggs - runny, partially runny or completely cooked.
- Love old fashioned recipes? Try our Creamed Asparagus recipe.
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I love baked eggs and love adding asparagus in the spring! Such a good classic recipe!
I’m all about the asparagus!