Pan-Roasted Asparagus with Sunny Side Up Eggs Tell a Friend

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  • 3 tablespoons - olive oil
  • 16 - asparagus spears, trimmed
  • 1 cloves - garlic, smashed
  • 1 cups - packed stemmed fresh spinach
  • 1/2 teaspoons - lemon zest
  • 4 - eggs
  • - shaved parmesan, for serving
  • Directions:

    In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the asparagus spears and garlic; season with salt and pepper. Cook, turning asparagus occasionally, until crisp-tender, about 4 minutes.

    Add the spinach and lemon zest. Cook, tossing, until spinach wilts, about 1 minute. Divide among 4 plates.

    Add the remaining tablespoon of oil to the skillet; heat over medium heat. Crack in the eggs. Cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper.

    Top the vegetables with the eggs and Parmesan.

    Brief Description

    Quick healthy breakfast recipe perfect for the kids to help with, too. Eggs served over asparagus and spinach with shaved parmesan.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 10 min


    Anthony - The Gramercy Tavern Cookbook

    Posted By:


    Posted On:

    May 19, 2016

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