Pete and Gerry’s Organic Eggs are not affected by egg recall!

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.

Pesto Asparagus Egg Skillet Overall rating: 4.3 out of 5 based on 3 reviews.


Cook time: 10-15 minutes


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:

  1. Tear 1-2 small slices of old bread into pieces. Bake at 425F for 15 to 20 minutes until crispy and golden.
  2. 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:

  1. Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus (video here).
  2. 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.
  3. 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.

To finish:

Before serving, sprinkle with the bread crumbs, grated Parmesan, and chili flakes, if desired.


4 5 1
Sounds delish but why peel the asparagus? Curious.

4 5 1
It’s not peeling the asparagus—they’re using the peeler to make thin ribbons or asparagus, judging from the pic! Yum.


5 5 1
Thanks I love eggs and all the decorations

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Pete and Gerry’s Organic Eggs not affected by egg recall!

Over 200 million eggs have been recalled recently by another company due to a concern over Salmonella stemming from a single Rose Acre Farms location in North Carolina.

None of our eggs are part of this recall as we would never produce eggs on a factory farm of that size or style. If you’re concerned about eggs you purchased recently, see what brands have been recalled.

Pete and Gerry’s Organic Eggs are produced responsibly and safely on small family farms. Learn more about why our eggs are different.