Go Back
–+ servings
Asparagus and Egg Spring Brunch

Asparagus and Egg Spring Brunch: A Fresh Café Delight

Celebrate spring with a wholesome Asparagus and Egg Spring Brunch. This enchanting dish features tender asparagus and perfectly cooked eggs for a delightful feast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Café
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bunch Asparagus Fresh, tender stalks
  • 4 large Eggs Fresh eggs
For the Flavor
  • 1 cup Gruyere Cheese Creamy, nutty flavor; can substitute with feta
  • 2 tablespoons Kerrygold Butter Unsalted butter can be used
  • to taste Salt
  • to taste Pepper
Cooking Essentials
  • 4 slices Crusty Bread Ideal for dipping

Equipment

  • large pot
  • Non-stick skillet
  • Ice water bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rapid boil. Add the trimmed asparagus and blanch for 3 minutes. Drain and plunge into ice water.
  2. In a non-stick skillet, melt Kerrygold butter over medium heat. Crack the eggs into the skillet and cook for about 4 minutes.
  3. Gently add the blanched asparagus around the eggs and sprinkle Gruyere cheese on top. Cover and cook for an additional 2-3 minutes.
  4. Transfer the asparagus and eggs to plates, serve with crusty bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 350mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Serve hot for the best flavor. Monitor the eggs to avoid overcooking.

Tried this recipe?

Let us know how it was!