Warmer temps call for lighter fare. But what does that mean for your big brunch plans? It means you approach the menu with a sustainable and seasonal dish. Oven-baked eggs are melt-in-your-mouth delicious and quick to prepare. And since you’re ready for a spring-inspired plate, you’ll pair the eggs with pan-seared asparagus and shallots for a fresh side of greens. Bonus: if your guest list gets out of hand, this recipe can easily be doubled, tripled or quadrupled to suit the size of your party.
4 large duck eggs (or 8 chicken eggs)
2 Tbsp. coconut oil
2 Tbsp. duck fat
2 large shallots, minced
2 bunches baby asparagus, washed & trimmed
1 Meyer lemon, half juiced & half reserved in wedges to garnish
2 sprigs thyme
Himalayan pink salt to taste
Ground black pepper to taste
- Preheat oven to 350 degrees F and use coconut oil to grease four ramekins.
- Place ramekins in oven for 2 minutes.
- Carefully add eggs to heated ramekins, making sure to keep yolks intact.
- Bake 18-20 minutes, or until egg whites are firm and beginning to brown. Remove from broiler and let cool slightly.
- While eggs are baking, heat duck fat in a skillet over medium high heat.
- Add shallots and saute 2 minutes, stirring continuously.
- Add asparagus and saute another 2 minutes, or until bright green.
- Divide asparagus among 4 plates. Add a ramekin to each plate. Drizzle with lemon juice and garnish with lemon wedges, salt and pepper.