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About the Recipe
Flavoursome breakfast in the oven.
Ingredients
1 pound (450g) thin asparagus, woody ends trimmed
1/2 cup cherry or grape tomatoes, halved or not
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar, optional
4 large eggs
2 tablespoons coarsely shaved Parmesan optional
1 tablespoon chopped chives Crusty whole-grain bread, optional
Preparation
Step 1
Preheat oven to 425ºF / 220ºC. Toss asparagus and tomatoes with oil in a shallow baking dish just large enough to hold vegetables in a single layer. Roast, shaking pan halfway through, until asparagus is just tender and tomatoes have wilted, about 12 minutes. Immediately drizzle with vinegar, if desired.
Step 2
Crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, about 7 minutes. Top with cheese, sprinkle with chives and serve. Add crusty bread on the side, if desired.
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