For a healthy and tasty breakfast, try freshly roasted asparagus with baked sheet pan eggs and ripe from the garden cherry tomatoes.
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Breakfast
Ingredients
Scale
2 pounds fresh asparagus
1 pint cherry tomatoes
4 eggs
2 tablespoons olive oil
2 teaspoons chopped, fresh thyme
Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with non-stick cooking spray or lay down a sheet of parchment paper.
Arrange the asparagus and cherry tomatoes in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with fresh thyme and salt and pepper.
Roast the vegetables in the oven for 10 to 12 minutes, or until the asparagus is tender and the tomatoes are wrinkled.
Remove the pan from the oven and crack the eggs on top of the asparagus. Season with salt and pepper and return the pan to the oven.
Bake 7 to 8 minutes, or until the whites are cooked through, but the yolks are still a bit runny. (If you don’t like runny yolks, cook until set, but be careful not to overcook the eggs or they’ll be rubbery.)
Remove from oven and divide into four servings. Eat at once.
