Creamy Asparagus Egg Cups

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Creamy Asparagus Egg Cups

Creamy Asparagus Egg Cups
1 tbsp. butter, plus more for buttering ramekins
1/2 cup 1/2-inch pieces asparagus
8 eggs, beaten
1/2 cup Boursin Cheese (in our Deli)
1/3 cup sliced green onions
1/2 tsp. garlic salt

Prep: 15 minutes, Cook: 20 minutes, Serves: 4

1. Preheat oven to 400°F and lightly butter 4 (2-cup) ramekins.

2. Melt butter in a medium oven-safe skillet over medium heat. Add asparagus and cook for 5 minutes.

3. Add eggs, cheese, green onions and garlic salt in a medium bowl. Add to skillet and cook, stirring frequently, until eggs are half cooked. Spoon into ramekins and bake for 10 minutes or until eggs are puffed and set.  

Nutritional Information:
271 calories, 14 g protein, 22 g total fat (11 g sat.), 3 g carbohydrate, 1 g fiber, 2 g sugar, 405 mg cholesterol, 364 mg sodium, 7 points


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Or, nuke the asparagus for maybe five minutes on medium. Combine all ingredients except eggs and butter in a big bowl. Melt butter in ramekins (nuke, again). Fill ramekins about half full of veggies. Beat eggs two at a time and pour into ramekins. Bake at 325° for ~20 minutes. (Or nuke the ramekins for 40 seconds on low, stir the cooked eggs away from the sides of the ramekin, then wait for 30 seconds. Repeat until eggs are cooked.) I also do this all the time with spinach and parmesan.

Comment Number: 6788