Oven-Baked Eggs for Brunch

by | Updated: March 28th, 2017 | Read time: 1 minute

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.

3 Ramekins with Baked Eggs on Serving Tray with 2 Spoons & Coffee #recipe | Vitacost.com/blog

Baked Eggs

4 large duck eggs (or 8 chicken eggs)
2 Tbsp. coconut oil

Pan-Seared Asparagus

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


  1. Preheat oven to 350 degrees F and use coconut oil to grease four ramekins.
  2. Place ramekins in oven for 2 minutes.
  3. Carefully add eggs to heated ramekins, making sure to keep yolks intact.
  4. Bake 18-20 minutes, or until egg whites are firm and beginning to brown. Remove from broiler and let cool slightly.
  5. While eggs are baking, heat duck fat in a skillet over medium high heat.
  6. Add shallots and saute 2 minutes, stirring continuously.
  7. Add asparagus and saute another 2 minutes, or until bright green.
  8. Divide asparagus among 4 plates. Add a ramekin to each plate. Drizzle with lemon juice and garnish with lemon wedges, salt and pepper.