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Pesto Asparagus Egg Skillet

  • Meals
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5/5 - 8 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 3-4 servings

For a quick meal that can easily serve three or more, look no further than this pesto asparagus egg skillet. The tender, shaved asparagus couldn't be easier to make, and it becomes the perfect nest for eggs cooked just to your liking. Add a sprinkling of homemade bread crumbs and Parmesan cheese and you've got a meal!

By: Naturally Ella

Ingredients

For the skillet:

  • 3/4 pound asparagus, untrimmed
  • 1 teaspoon olive oil
  • 3-4 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 cheese
  • Chili flakes (optional)

Directions

To make the skillet:

Step 1

Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus into thin ribbons (video here). Set aside.

Step 2

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

Step 3

Let asparagus cook for about 1 minute, then create four spaces for the eggs. Crack an egg into each space. Cook until whites are set and yolks are to your desired firmness, 10-15 minutes. If 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.

For the toppings:

Step 1

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

Notes:

To make homemade bread crumbs, tear pieces of stale or day old bread into pieces. Bake at 425F for about 15-20 minutes until crisp and golden. Let cool slightly and pulse in a food processor or blender.

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