Midnight Asparagus and Eggs

Midnight Asparagus and Eggs

  • Author: Cassie Johnston
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 2 servings


This quick, tasty, and nutritious Midnight Asparagus and Eggs is just as welcome for dinner or a midnight snack as it is for breakfast.


  • 2 tablespoons butter

  • 1 pound asparagus, ends trimmed, cut into one-inch pieces

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • Pinch of red pepper flakes, or more to taste

  • 4 large eggs

  • 1-2 tablespoons freshly-squeezed lemon juice, or to taste

  • Sea salt, to taste

  • Freshly ground black pepper, to taste


  1. Preheat the broiler on high. Put the butter in a large cast iron or other ovenproof skillet, and put the skillet under the broiler for a couple of minutes, until the butter is melted.

  2. Add the asparagus, onion, garlic, and red pepper flakes to the skillet and stir. Return the pan to the broiler for about five minutes, until the asparagus is somewhat tender but not fully cooked.

  3. Use a spoon to make four wells in the asparagus mixture for the eggs. Carefully crack one egg into each well. Broil for 2-5 more minutes, checking frequently, until the whites are cooked through but the yolks are still runny (or until cooked to your liking).

  4. Remove the skillet from broiler and top with lemon juice, salt, and pepper. Serve directly from the skillet or transferred to individual plates. This is especially delicious accompanied by some crusty bread or toast!


You can use a sweet onion instead of a regular one to impart a delicious hint of sweetness to the finished dish.

  • Category: Breakfast