Baked Eggs With Mushrooms And Asparagus Recipes

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SKILLET EGGS WITH MUSHROOMS AND ASPARAGUS



Skillet Eggs with Mushrooms and Asparagus image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 bunch asparagus, trimmed and cut into large pieces
4 ounces oyster mushrooms, trimmed and torn
5 tablespoons extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons fresh thyme
Kosher salt and freshly ground pepper
8 large eggs
1/2 baguette, sliced on the bias
Chopped fresh parsley, grated parmesan cheese and red pepper flakes, for topping

Steps:

  • Preheat a grill to medium high. Put the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme and a pinch each of salt and pepper. Place the asparagus and mushrooms on opposite sides of a grill basket and grill, tossing occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Remove to a large plate.
  • Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour into the skillet; season with salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side.
  • Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread.

BAKED EGGS WITH TOMATO-HAM SAUCE AND ASPARAGUS



Baked Eggs with Tomato-Ham Sauce and Asparagus image

Categories     Cheese     Egg     Mushroom     Tomato     Brunch     Bake     Lunch     Ham     Asparagus     Spring     Prosciutto     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, chopped
12 ounces mushrooms, chopped
6 ounces jamón serrano or prosciutto, chopped
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes in puree (about 3/4 of 28-ounce can)
12 ounces asparagus, trimmed
8 eggs
2/3 cup grated manchego or Romano cheese (about 2 1/2 ounces)
Fresh Italian parsley sprigs

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add mushrooms and sauté until tender, about 4 minutes. Add jamón and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 400°F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately.

MUSHROOM AND EGG CASSEROLE



Mushroom and Egg Casserole image

Make and share this Mushroom and Egg Casserole recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

5 slices bacon, cooked crisp and chopped
1 tablespoon butter
1/2 cup sweet onion, chopped
1 lb fresh mushrooms, sliced
8 eggs
1 cup milk
1/8 teaspoon fresh ground black pepper
2 1/2 cups monterey jack cheese or 2 1/2 cups cheddar cheese

Steps:

  • Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
  • In a large bowl, beat together the eggs, milk, and pepper.
  • Stir in cheese and the mushroom mixture and bacon.
  • Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
  • Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
  • Let stand 5-10 minutes before cutting.
  • Serve warm.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Make and share this Asparagus Casserole recipe from Food.com.

Provided by Flora Underwood

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) can asparagus spears or 1 (16 ounce) can asparagus spears, cut
2 hard-boiled eggs
1 cup grated cheddar cheese
1 (2 ounce) jar canned pimientos
1 (10 1/4 ounce) can cream of mushroom soup or 1 (10 1/4 ounce) can white sauce
seasoned pepper (optional)
fresh breadcrumb, with
melted butter
water chestnut (optional)
onion (optional)

Steps:

  • Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
  • Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
  • Spread buttered crumbs over top.
  • Bake at 400F for approximately 20 to 30 minutes or until bubbly.

Nutrition Facts : Calories 242.6, Fat 16.6, SaturatedFat 7.9, Cholesterol 135.7, Sodium 693.2, Carbohydrate 10.9, Fiber 2.5, Sugar 3.4, Protein 14.2

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