Pesto Asparagus Egg Skillet
Indulge in the vibrant flavors of the Pesto Asparagus Egg Skillet. This easy weeknight dinner is packed with fresh asparagus, rich eggs, and a burst of flavor from pesto. Perfect for brunch or a quick lunch, you’ll want to make it tonight!
Equipment
- Skillet
- Frying Pan
- Grater
- Peeler
Ingredients
- 3/4 pound Asparagus untrimmed
- 1 teaspoon Olive oil
- 3 to 4 tablespoons Pesto homemade or store-bought
- 4 large Organic Eggs Pete and Gerry's
- 3 tablespoons Toasted bread crumbs homemade
- Veg-friendly parmesan for topping
- Chili flakes if desired
Instructions
- Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus.
- Heat a 12" skillet over medium-low heat. Add the olive oil and coat the bottom of the pan.
- Place the asparagus in the pan along with the pesto and toss until well coated.
- Cook the asparagus for about 1 minute.
- Create four spaces for the eggs and crack an egg into each space.
- Cook until the whites are set and the yolks are to your desired firmness; 10 to 15 minutes, covering the pan if necessary.
- Before serving, sprinkle with toasted bread crumbs, grated parmesan, and/or chili flakes.
- Serve warm and enjoy!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days.
- Tip 2: I recommend freezing the cooked eggs separately from the other ingredients.
- Tip 3: Serve with a fresh arugula salad dressed in lemon vinaigrette.
- Tip 4: Try swapping the pesto for other fresh herbs for a unique twist.
- Tip 5: Feel free to add other vegetables like bell peppers or spinach.