Roasted Tomato + Asparagus Egg Bake #SundayBrunch {This is such a SIMPLE + Impr…

Roasted Tomato + Asparagus Egg Bake ???
{This is such a SIMPLE + Impressive recipe!
Worth waking up for! ?
You can double it for a crowd, or make extra for a quick weekday breakfast #foodprep}

makes 2 servings
1 lb. thin asparagus, woody ends broken off
1 cup cherry or grape tomatoes
1 Tbsp extra virgin olive, or avocado oil
4 large free-range eggs
sea salt and fresh ground black pepper, to your taste
Preheat oven to 425 degrees f.
Toss asparagus and tomatoes with oil in a shallow, rimmed baking sheet just large enough to hold vegetables in a single layer, without overlapping.

Roast veggies for about 10 minutes, until asparagus is just crisp-tender and tomatoes have wilted.
Very gently crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, and yolks are to your liking; about 5-7 minutes.
Season with sea salt and fresh ground pepper and enjoy.



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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