Asparagus and eggs is one of those classic combinations that always works, and this easy skillet meal is no different. Fresh asparagus offers a light, savory and veg-forward take on breakfast, and its crisp texture is a nice contrast to the soft steam-fried eggs. This simple recipe isn't just breakfast fare- it's a quick meal you can easily whip up any time of day.
Asparagus and eggs are dreamy together. From asparagus and hollandaise to asparagus with gribiche, the combination of buttery eggs with the subtle, sweet and earthy flavor of fresh asparagus is a classic combination.
why you'll love this recipe
Skillet asparagus and eggs is a quick meal made with simple ingredients. You'll cook the asparagus in the skillet first, then crack the eggs on top and steam-fry them for a few minutes until they're to your liking.
Keep the seasonings minimal or add your own spin to this dish with your favorite spices and garnishes. Fresh microgreens and a bit of heat from red pepper flakes tastes great, but so does a little sprinkle of fresh dill or chives.
It's the best way to enjoy an asparagus breakfast, but it also makes the perfect light lunch and easy dinner.
This asparagus and eggs recipe is:
- simple yet flavorful
- a quick and easy skillet meal
- low carb, keto, gluten free and paleo.
To make skillet asparagus and eggs, you will need:
- avocado oil (you can also sub olive oil or bacon grease)
- fresh asparagus stalks
- salt and black pepper
- garlic powder
- smoked paprika
- optional garnishes, i.e. microgreens, dill or chives
You'll also need a large skillet. Make sure you also have a lid for it since you'll need to cover the eggs during the final few minutes of cook time.
asparagus and eggs recipe
The asparagus cooks first, then the eggs are steam fried until set.
To steam fry the eggs, you'll add them to the skillet, then pour in a small amount of water and cover the skillet with a lid.
The method cooks the eggs gently and results in an extra tender egg white and creamy yolk.
Here's a quick look at the process but make sure to scroll to the bottom of page to view the full recipe card.
Break off the tough woody ends of the asparagus stalks, then cut them into 2-inch pieces.
Heat the oil in a large skillet over medium heat. Add the chopped asparagus spears and seasonings. Cook for 3-4 minutes, stirring often.
Arrange the asparagus in a single layer, then gently crack the eggs on top of the asparagus spears. Sprinkle the dish with smoked paprika and pour the water into the pan.
Quickly cover the pan with a lid to steam-fry the eggs. Reduce the stovetop to medium-low heat and cook for a few minutes until the eggs are done.
To serve, use a metal spatula to dish up servings of asparagus and eggs. Transfer to a serving plate and top with microgreens or other fresh herbs.
recipe tips for the best results
- The asparagus should only cook about halfway before adding the eggs. It will cook more along with the eggs and should be slightly crisp yet tender when done. If you typically like your eggs pretty well done, I recommend cooking the asparagus initially for only about 2-3 minutes so that it doesn't overcook with the eggs.
- The total cook time depends on how you like your eggs. For over easy or over medium eggs, steam fry them for about 4-6 minutes. Check them after 1-2 minutes.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
You can add additional ingredients to this skillet meal if you choose. Chopped bacon, onion, shallot, or cubed ham are tasty extras. Add them to the skillet with the asparagus.
For extra deliciousness, cheesy flavor, top the dish with a little bit of goat cheese, burrata, feta or Parmesan.
you might also love...
- Brussels sprouts hash is a delicious, savory combination of sweet potatoes, bacon and Brussels sprouts! It's a low-carb spin on breakfast hash that is full of flavor.
- Asparagus with gribiche features roasted asparagus topped with a creamy sauce made with chopped eggs and loads of fresh herbs. It's the best meal when you're looking for something light and flavorful.
- Broccoli almond soup is creamy, cozy and flavor-packed. Toasted almonds give the soup a subtle nuttiness that pairs well with broccoli. Best of all, this soup is nutrient-dense and easy to make.
- Traeger smoked asparagus is bold, smoky and tender. A small amount of olive oil, simple seasonings and time on the smoker is all you need to make this delicious side dish!
- 2 tablespoons avocado oil (or sub olive oil or bacon grease)
- ¾-1 pound fresh asparagus
- Salt and pepper, to taste
- ¼ teaspoon garlic powder
- 4-5 large eggs
- 2 tablespoons water
- ¼ teaspoon smoked paprika
- optional garnishes: microgreens, fresh dill, chives or red pepper flakes
- Gently snap off the woody ends of the asparagus stalks. Cut the asparagus into 2-inch pieces.
- Set a large skillet over medium heat. Add the oil (or bacon grease).
- When it glistens, add the asparagus to the pan and season it with salt, pepper and garlic powder. Cook for 3-4 minutes, stirring occasionally.
- Arrange the asparagus in a single layer. Crack eggs into the skillet, directly on top of the asparagus.
- Sprinkle the dish with the smoked paprika and pour the water into the hot skillet. Quickly cover the pan with the lid to steam fry the eggs.
- Cook covered until the eggs reach desired doneness (up to 7 minutes for firm yolks and less time if you prefer yolkier eggs).
- When done, remove from heat. Dish up portions onto serving plates and top with garnishes of choice.
- The asparagus should only cook about halfway before adding the eggs. It will cook more along with the eggs and should be slightly crisp yet tender when done. If you typically like your eggs pretty well done, I recommend cooking the asparagus initially for only about 2-3 minutes.
- Check the eggs after 1-2 minutes of cooing. For over easy or over medium eggs, steam fry them for about 4-5 minutes.
- This dish is best the day of, but you can store any leftovers in an airtight container in the refrigerator for up to three days
- You can make different variations of asparagus and eggs by adding chopped bacon, onion, shallot or cubed ham to the skillet with the asparagus.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 233mgSodium: 175mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 10g
This nutritional information is approximate and is provided for convenience as a courtesy.