24 Apr Spring Breakfast Asparagus Tray Bake
Breakfast & Brunch
Spring Breakfast Asparagus Tray Bake
Asparagus is in season (late April to late June) so keep your eyes peeled for it, but feel free to use any beans & broccoli or greens you have that need using up in this Spring Breakfast Asparagus Tray Bake. I pulled out some edamame beans & peas from my freezer, I’d have used frozen broad beans if I had some & topped this some homegrown herbs. This would also go so well with my Quinoa bread on pg21 of Eat Happy.
Also, did you see the news that Brits throw away 720m eggs a year because they are past their best before date? Eggs are often still good to eat long after their use by date & to test them try putting your eggs in a bowl of cold water, if they sink to the bottom or lay on their side, they’re fresh! If they stand on one end at the bottom, they’re still good to eat and if they float to the surface, they are no longer fresh to eat.
- Preheat the oven to 200C and meanwhile spread the vegetables and the herb stalks out on an oiled baking tray then make gaps and crack the eggs in the spaces.
- Season everything with salt and pepper and place in the oven for 5-10 minutes until the whites are set and the yolks are still yolky. Keep a close eye on them after about 5 minutes!
- Top with spring onions, the fresh herbs and any other toppings then serve up straight away.
250g asparagus or green beans, broccoli etc
100g broad beans or edamame, fresh or frozen
100g peas, fresh or frozen
4 + eggs, however many you like and can fit in your tray
3 spring onions, finely sliced
Handful of parsley or basil, stalks finely chopped and leaves picked or mint leaves
Optional toppings: Feta, cheddar, parmesan and chilli flakes