Baked Egg Cups with Asparagus and Kale

April 12, 2011


Baked Egg Cups with Asparagus and Kale Recipe | Fake Food Free


A few weeks ago, when the temperatures were still well into the freezing range, I was checking out the garden and thinking about my plan for planting this summer. I hadn’t paid much attention the raised bed of greens we planted last fall. It had been so hot that nothing grew so I just let it be.

That day I just happen to look down and see a bit of green. I thought – wow, that kind of looks like new growth. Turns out, it was. The kale from last fall came back this spring and it has loved the cooler temps!

Asparagus and kale from the garden 

Soon after the kale, came our first round of asparagus. The plants are two years old now so this year we’ve been able to harvest some for the dinner table. Three bunches so far.

I am loving this sign of new life. Lately, I’ve been a bit uninspired in the kitchen. I can’t seem to come up with any new ideas and at times I’ve felt a bit like not cooking at all.

That was until the green goodness starting showing up. Soon behind these are all the blooming strawberry and blackberry plants.

Armed with asparagus, kale and so far from the herb garden, thyme and chives, I decided to try and use up some of the eggs I got from a local homesteader and friend. Baked eggs seem to be popular this spring so I did my own twist on this tasty breakfast or brunch dish.

Baked Egg Cups with Asparagus and Kale Recipe


It turns out these are great for snacks and dinner too. They are full of greens and the herbs are definitely the shining star, or at least as much as they can be next to those bright orange, farm fresh egg yolks. It was only after making them that I realized everything I had added was either from our garden or a local producer except for the milk, salt and the butter I used to grease the muffin pan.

Baked Egg Cups with Asparagus and Kale

1 ½ cups finely chopped kale
2/3 cup finely shredded cheese (I used St. Jerome)
6 large eggs
1/3 cup milk
2 tablespoons fresh chives, chopped
2 teaspoons fresh thyme, chopped
1 teaspoons salt
Eight 1-inch pieces asparagus

Preheat the oven to 350 degrees F. Grease a muffin pan with butter or the oil of your choice. Divide the kale and cheese evenly between 8 cups.

In a bowl, whisk together the eggs and milk. Add the chives, thyme and salt. Pour the egg mixture into the muffin cups, dividing it evenly. Place a piece of asparagus on top of each cup.

Bake for 15 to 20 minutes or until the eggs are set in the center and slightly browned on the edges. Cool for 2 to 3 minutes, remove from the pan and serve. Makes 8.

Baked Egg Cups with Asparagus and Kale Recipe

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  • lesley lifting life April 12, 2011 at 7:36 pm

    These look delicious, Lori! How fun finding some unexpected veggies in the garden!

  • Amy Camenisch April 13, 2011 at 5:24 am

    Those look so yummy! Wish I could have one for my breakfast right now. Fresh, home-grown veggies are always the best!

  • Andrea (Off Her Cork) April 13, 2011 at 6:47 am

    I love egg cups and I love spring when asparagus is in season. Your egg cups are gorgeous Lori!

  • kat April 13, 2011 at 6:49 am

    What a great use of kale! I totally want to make these. I’m with you in the cooking doldrums right now. I think its the change of seasons.

  • 5 Star Foodie April 13, 2011 at 10:55 am

    These look so scrumptious, so perfect for a nice brunch!

  • MelindaRD April 13, 2011 at 11:01 am

    That looks awesome. Very Spring! I am making a crustless quiche for dinner tomorrow and now I am thinking I need to give these little egg cups a try soon. So nice you can have a garden. We are moving soon and so decided against it since we would be here about 2 years. We are headed to Japan next, and due to housing situations, we will not have any land for a garden.

  • emily (a nutritionist eats) April 13, 2011 at 12:25 pm

    I just made something very similar…but mine didn’t have fresh veggies from the garden. 🙁 A little jealous…

  • Joyce @friendsdriftinn April 13, 2011 at 5:53 pm

    Fresh asparagus makes me so ready for a Kentucky Derby luncheon! I grilled some today for a quick snack.

  • Lori April 13, 2011 at 6:50 pm

    Lesley – Thanks! I love it when things pop up and it’s not weeds! 🙂

    Amy – They are! Nothing tastes quite like them.

    Andrea – Thanks! I’m loving the flavor of the young asparagus we’re getting early.

    kat – Yeah, you are probably right. That seems to be when it hits. Then and in the heat of summer.

    5 Star – Thanks!

    Melinda – Japan sounds exciting! Hopefully you will have plenty of fresh markets to go to there even if you can’t have a garden. Can’t wait to see your posts through the transition.

    emily – I have no doubt they were just as good!

    Joyce – Oh yes, it’s perfect for that. Love Derby season!

  • Joanne April 14, 2011 at 4:39 am

    I think winter burnout gets to all of us eventually, but this spring produce is definitely inspiring! These baked egg cups are the perfect thing to pop and go on your way out the door in the morning!

  • My McDonald Meal April 14, 2011 at 6:27 pm

    Congrats on your asparagus! I can’t wait to get my garden started. Just if I can have a Friday or Saturday without rain! What else are you planting this year?

  • Fresh Local and Best April 14, 2011 at 8:00 pm

    It’s so impressive that these plants survive the frigid winters! Asparagus is particularly hard to grow because of the investment in time, but you are well rewarded for your patience. So great to see you harvest some. The baked egg cups look marvelous!

  • Peggy April 15, 2011 at 2:06 pm

    What a pleasant surprise to find! I don’t think anything has grown back from last year yet… I’m ready to start anew!

  • Vivienne April 15, 2011 at 6:14 pm

    wow nothings quite like cooking using your own produce aye!! it makes eating the final product a little bit different knowing that you made it from ‘scratch’! id love to grow some kale too!

  • Rebecca from Chow and Chatter April 16, 2011 at 2:48 pm

    simple beautiful and how cool the greens came back would be a great bunch

  • Deb in Hawaii April 17, 2011 at 7:15 pm

    What gorgeous egg cups Lori and how great most everything is from your garden, or locally produced. Those strawberries are stunning too. 😉

  • Lori April 18, 2011 at 7:10 pm

    Joanne – Our farmer’s markets are just beginning to open around here so hope is alive! 🙂

    Melissa – I’m trying to grow some thai chilis, scotch bonnet and thai eggplant from seed. Then we have some heirloom squash varieties, patty pan, cucumbers and pak choy. You?

    FLB – It really is. I’m always amazed when things return in the spring.

    Peggy – I’m as equally excited for all our new stuff as well!

    Vivienne – Between growing our own and the Farmer’s Markets I can’t get enough of spring produce!

    Rebecca and Deb – Thanks! The new spring veggies are inspiring!