Here is recipes for a quick lunch or light super; Asparagus and Baked Eggs. We eat it with slices of french bread and although a simple dish it’s delicious. My eldest isn’t keen on asparagus as it’s quite an acquired taste, however I just serve baked egg and bread as an alternative – I don’t mind as I love fresh asparagus!
The below recipe for Asparagus and Baked Eggs served two adults and two younger children for lunch. The adult ate this alongside some salad including salad leaves, tomato, cucumber and peppers.
To make this dish you will need:
1 pack of asparagus (containing approx 6-8 asparagus)
5-6 hens eggs
Crack of black pepper
Olive oil for greasing the dish
One stick of french bread
Pre-heat the oven to Gas Mark 6 / 200c.
Wash the asparagus and chop off the bottom of the stem.
Blanch the asparagus in boiling hot water for 2 minutes until slightly soft on the hob. Drain the asparagus.
Rub some olive oil around the around the inside of the cooking / serving dish (I used a pie dish) using a pastry brush.
Add the asparagus to the pie dish and arrange nicely.
Crack the eggs into the pie dish, evenly distributing and covering part of the asparagus.
Bake in the oven for 15 minutes – 25 minutes, taking out when the eggs are cooked to your liking.
Crack some black pepper over the cooked dish.
Serve with french bread, sliced (toasted sour dough would also be delicious too). We ate ours with a side salad.
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*Disclaimer. Make sure you supervise any children when making the Asparagus and Baked Eggs recipe, especially when using the oven, hob and knives. Check for allergies before serving. Make sure ingredients are age appropriate and not a choke hazard. Click here to view the Berkshire Mummies disclaimer.