Pesto Asparagus Egg Skillet
For a quick meal that can easily serve three or more, look no further than this pesto asparagus egg skillet. Our thanks to Naturally Ella for this recipe.
For the skillet:
3/4 pound asparagus, untrimmed
1 teaspoon olive oil
3 to 4 tablespoons homemade or store-bought pesto
4 large Pete and Gerry’s Organic Eggs
For the topping:
3 tablespoons homemade toasted bread crumbs (see notes)
Parmesan (Naturally Ella always uses veg-friendly Parmesan)
Chili flakes (if desired)
To make the breadcrumbs:
- Tear 1-2 small slices of old bread into pieces. Bake at 425F for 15 to 20 minutes until crispy and golden.
- Let cool slightly and pulse in a food processor or blender until crumb-sized.
Pesto: Don’t be scared to play around with the pesto. This recipe uses a pretty traditional pesto, but you could make one with kale or spinach, try your hand at using almonds or walnuts, or leave the cheese out for a dairy-free recipe.
Gluten-free: Ditch the bread crumbs and top with crispy quinoa.
Non-shaved asparagus: If you’re unsure of shaving asparagus, cut the asparagus into 1/4″ thick slices (on the bias creates a beautiful look but is not necessary). Sauté the asparagus for a couple minutes before adding the egg to the pan.
To make the skillet:
- Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus (video here).
- Heat a 12-inch skillet over medium-low heat. Add the olive oil and coat the bottom of the pan. Place the asparagus in the pan along with the pesto and toss until the asparagus is well coated.
- Cook the asparagus for about 1 minute, then create four spaces for the eggs. Crack an egg into each space. Cook until the whites are set and the yolks are to your desired firmness, 10 to 15 minutes. If the whites are not firming up, cover the pan or heat a small amount of oil in a separate pan and spoon over the egg whites.
Before serving, sprinkle with the bread crumbs, grated Parmesan, and chili flakes, if desired.