Baked Eggs with Asparagus

Lorenza Ávila
For this early-year diet, this breakfast of baked fried eggs in a casserole accompanied by fresh asparagus and served with tomato, green onion, jalapeño pepper, and red onion is perfect for maintaining your figure.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 eggs
  • 6 asparagus, blanched
  • 1/3 cups pumpkin, Italian, cut into slices
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cups tomato, cut into small cubes
  • 1/4 cups Jalapeño chile, fresh, cut into thin slices
  • 1/4 cups red onion, cut into thin strips
  • 1/4 cups cherry tomato, cut in half
Preparation
5 mins
10 mins
Low
  • Preheat the oven to 180° C
  • Add two pieces of egg to the ramekins, place the blanched asparagus between the yolks, and bake for 10 minutes or until the egg is well cooked without overcooking the yolks.
  • Remove from the oven and add the zucchini in rolls; season to your liking.
  • Serve the eggs with tomato, jalapeño, red onion, and garnish with cherry tomatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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