Rise of the Monday: Asparagus and egg bake

Oh, Monday, you poor little thing. You’re always so punctual, always predictable. Never once have you forgotten an appointment or stood us up simply because you were too tired, cranky or preoccupied. And how do we repay you? Too often, it’s with grumbling and complaining I’m afraid.

The truth is, you deserve better. And better you shall have it! Although work, school and those pesky weekday responsibilities might preclude a lot of us from rolling out a takes-all-morning-to-bake kind of breakfast, that doesn’t mean we can’t greet the start of the week with a little weekend-inspired fare. It can be delicious, it can be fancy, and — best of all — it can be quick.

Monday, let’s do this thing.

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Asparagus and Egg Bake
Adapted slightly from Kitchy Kitchen

• butter (just enough to grease the baking dish)
• a handful of thin asparagus
• one egg
• 2-3 tablespoons breadcrumbs
• 2-3 tablespoons freshly grated Parmesan
• 1 tablespoon heavy cream
• crushed red pepper flakes
• kosher salt
• black pepper

Preheat the oven’s broiler, and butter a small baking dish.

Trim your asparagus to fit lengthwise across the baking dish, and arrange it in a single layer. Crack the egg over the asparagus so the yolk balances on top. Drizzle on the cream, and sprinkle on the breadcrumbs and Parmesan. Then add crushed red pepper flakes, salt and pepper to taste.

Bake under the broiler until the egg white is set, about 2-3 minutes (the yolk will still be runny). Serves 1

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Happy Monday!

XO,
Katrina