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Active time
15 Minutes
Total time
25 Minutes
Yield
4 Servings
Serving Size
1/4
Nutritioni
Ingredients

1 pound asparagus, trimmed

1 cup grape tomatoes

1 tablespoon extra-virgin olive oil

4 large eggs

Instructions
  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.

Nutrition

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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