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Active time
15 Minutes
Total time
25 Minutes
4 Servings
Serving Size

1 pound asparagus, trimmed

1 cup grape tomatoes

1 tablespoon extra-virgin olive oil

4 large eggs

  1. Preheat oven to 425°F and prepare a baking sheet with aluminum foil or parchment paper.

  2. Spread the asparagus and tomatoes on the prepared baking sheet, then drizzle with exrta-virgin olive oil. Season with salt and pepper if desired. Bake 12-15 minutes, until tender.

  3. Meanwhile, in a large saucepan, heat 2-3 inches of water to boiling. Break one egg into a small bowl. Slip the egg into boiling water, then reduce to a simmer. Cook 3-5 minutes, until egg white is completely set. Use a slotted spoon to remove the egg, then place on a paper towel-lined plate. Repeat with remaining eggs.

  4. Serve eggs over roasted asparagus and tomatoes and season with additional pepper, if desired.

Recipe and photo courtesy of Egg Nutrition Center.


Calories: 130
Total fat: 8 g
Saturated fat:1.5g
Sodium: 70 mg
Carbohydrates: 8 g
Fiber:8 g
Total sugar: 3 g
Added sugar: 0 g
Protein: 9 g

Yield: 4 Servings

Serving Size: 1/4

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