Baked Eggs and Asparagus
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 8 spear, small (5" long or less) Asparagus
  • ¼ cup Heavy Cream
  • 2 large Eggs (Whole)
  • 2 tbsps Almond Meal Flour
  • 1 tbsp Parmesan Cheese (Shredded)
  • ⅛ tsp Garlic
  • ⅛ tsp Black Pepper
Instructions
  1. Preheat oven to 400°F. Prepare a small oven safe casserole or 4-inch by 3-inch dish with a little bit of oil. Set aside.
  2. Boil the asparagus spears for 2 minutes until tender-crisp. Drain and run under cold water then pat dry. Arrange in the prepared baking dish.
  3. Pour cream over the asparagus and then crack two eggs on top.
  4. In a small bowl blend together the almond meal, Parmesan cheese, garlic and black pepper. Sprinkle over the eggs and place in the oven. Cook for 5-10 minutes depending upon how you like your eggs cooked. Longer time will result in a firmer yolk. The cream will puff over the edges of the eggs and the topping should be golden brown and fragrant.
Nutrition Information
Calories: 473.4kcal Fat: 40.4g Carbohydrates: 6g net carbs Fiber: 3.6g Protein: 20.9g
Recipe by Slim Pickins at https://www.slimpickins.org/2018/09/10/baked-eggs-and-asparagus/