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Pesto Asparagus Egg Skillet

  • Meals
  • Farmer Favorite
0/5 - 0 Ratings
Cook Time

For a quick meal that can easily serve three or more, look no further than this pesto asparagus egg skillet.

By: Naturally Ella


For the skillet:

  • 3/4 pound asparagus, untrimmed
  • 1 teaspoon olive oil
  • 3 to 4 tablespoons homemade or store-bought pesto
  • 4 large Pete and Gerry’s Organic Eggs

For the topping:

  • 3 tablespoons homemade toasted bread crumbs (see notes)
  • Parmesan (Naturally Ella always uses veg-friendly Parmesan)
  • Chili flakes (if desired)


To make the skillet:

Step 1

Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus (video here).

Step 2

Heat a 12-inch skillet over medium-low heat. Add the olive oil and coat the bottom of the pan. Place the asparagus in the pan along with the pesto and toss until the asparagus is well coated.

Step 3

Cook the asparagus for about 1 minute, then create four spaces for the eggs. Crack an egg into each space. Cook until the whites are set and the yolks are to your desired firmness, 10 to 15 minutes. If the whites are not firming up, cover the pan or heat a small amount of oil in a separate pan and spoon over the egg whites.

To finish:

Before serving, sprinkle with the bread crumbs, grated Parmesan, and chili flakes, if desired.

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