Baked Eggs with Asparagus and Lemony Pea Pesto

by Beth @ Tasty Yummies

Baked Eggs with Asparagus and Lemony Pea Pesto

Baked Eggs with Asparagus and Lemony Pea Pesto

We are officially through the winter, onto the other side and into the spring. I absolutely adore this time of year. It’s so refreshing and inspiring. Spring brings so much fresh newness and light. Despite being nearly 4 months from the start of the new year, to me, the springtime truly feels like birth of the new year. We welcome the light back into our lives and there is a very palpable energy floating amongst us. I feel rejuvenated and ready to take on the world.

Baked Eggs with Asparagus and Lemony Pea Pesto

 

Baked Eggs with Asparagus and Lemony Pea Pesto

From a food standpoint, there is so much beautiful produce popping up, once again. So much is in bloom and there is much greenery. I feel so inspired to create in the kitchen this time of year. While I won’t be hosting a big Easter brunch this year, I am very much in the mood to think about beautiful spring-inspired brunch foods right now. More than the typical omelet or scrambled eggs, these baked eggs incorporate the best of the season and they can become a meal in and of themselves. They can be made in single servings, so you can prep everything and just place the ramekins or crocks into the oven. What comes out are these beautiful little baked eggs with an elegant vernal twist. The perfect dish for guests. Asparagus and green peas are stars of this show, making their first appearance of the season, in the first of many delicious dishes.

Baked Eggs with Asparagus and Lemony Pea Pesto

As if you need more reasons to enjoy these two green beauties, here’s the low down:

Asparagus is a wonderful anti-inflammatory food providing a truly unique combination of anti-inflammatory nutrients. Among them are asparagus saponins, including asparanin A, sarsasapogenin, protodioscin, and diosgenin. Asparagus also contains a wide array of phytonutrients and it is also an important source of the digestive support nutrient, inulin. Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B2, vitamin C, and vitamin E, along with magnesium and calcium, among many other vitamins and minerals. Read more here.

Green peas are also a very great source of antioxidants and anti-inflammatory nutrients. Among the phytonutrients, favanols (including catechin and epicatechin), phenolic acids (including caffeic and ferulic acid), and carotenoids (including alpha- and beta-carotene). Green peas are also a good source of zinc, vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and folate. Research has also shown green peas are a wonderful source of omega-3 essential fatty acids. Read more here.

Baked Eggs with Asparagus and Lemony Pea Pesto

I love the fresh crisp of the roasted asparagus in every bite of the perfectly cooked eggs. The Lemony Pea Pesto on top is the perfect compliment without overpowering. The bright fresh flavor of the peas and the lemon are complimented perfectly by the fresh mint (or basil). I like to finish it all off with a little pinch of red pepper flakes. The right amount of heat.

I love making this pesto with a high-quality raw milk romano, but parmesan will also work. If you can’t have cheese, leave it out of the pesto and add in some nuts instead. If you want a little meat, add some crumbled up crispy bacon or pancetta on top. If two eggs is too much, opt for one. Something to note, because the cup/crock retains the heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. This recipe yields two servings, with two eggs each, with additional leftover lemony pea pesto, perfect for smearing on toast. YUM! If you want to make this recipe for more, add more asparagus and more eggs, there is more than enough pesto, at least for another 2-4 servings.

Baked Eggs with Asparagus and Lemony Pea Pesto

Baked Eggs with Asparagus and Lemony Pea Pesto

Toast with Lemony Pea Pesto

Toast with Lemony Pea Pesto

Terra Delyssa is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.

{ 1 comment… read it below or add one }

1 Katie March 22, 2016 at 9:31 am

Beautiful post Beth. I totally agree, the spring time is such a lovely, refreshing and hopeful time of year. This sounds and looks absolutely yummy, I am planning on making it for my lunch tomorrow. Hopefully the sun will stay out here in France and I can soak up some vitamin D in the garden as well as all the goodness from this!

Delicious x

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