I'm a on a new health kick, I've always been conscious of what I eat but lately I've been really interested in creating recipes that are both delicious and nutritious. Being a busy body and constantly on the move, it is important to me to develop fast and easy meals so I actually have time to eat! This new one is perfect and filling.
I'm taking this blog in a whole new direction--It will have three components: 1) Of course, keeping you updated on all my new photographic endeavors, 2) I'm turning it into slightly a food blog, I love making and creating recipes and I want to share them to the world! 3) A morning guide to Boston, I want to highlight and showcase the best cafes/ breakfast in the beautiful city that is my home! Stay tuned loves!
One Serving Size:
- 15 stocks of asparagus
- Two Eggs
- 1 Tablespoon of Olive Oil
- Garlic Powder
- Salt & Pepper
- 1 Tablespoon of Shredded Parmesan
- Cast Iron Skillet
Preheat oven to 350 degrees.
Spray cast iron skillet with non stick spray and line the asparagus eventually in the skillet (shorten stocks if necessary by trimming their ends). Pour the olive oil over them and mix them around until they are evenly coated. Sprinkle with garlic powder and salt and pepper (amount depends on your personal tastes).
Put in the oven and bake for 15 to 20 minutes (or until tender) stirring them occasionally with a fork.
Take out of the oven and reorganize the asparagus into a circle leaving the middle of the skillet empty. Crack the eggs into the circle (as pictured) and sprinkle with a dash of basil and pepper. Place back in the oven until eggs are fully baked, i.e. no glossy layer on top (prick with fork to tell).
Sprinkle with parmesan. Let cool and wha-la!