Baked Eggs with Shaved Asparagus and Proscuitto #SundaySupper

Baked Eggs with Shaved Asparagus and Proscuitto #SundaySupper Are you experiencing spring-like weather by you yet? Apparently Puxatony Phil got it all wrong this year, because as I look out my window today (today being Saturday when I’m writing this) it’s snowing.  

Snow does not = early spring.  That’s what we get for trusting our weather report to a giant rodent. 

No matter where you are located #SundaySupper is celebrating spring today with a great collection of recipes.  

Baked Eggs with Shaved Asparagus and Proscuitto #SundaySupper

Next to fall, spring is my favorite season. I love seeing all the fresh green sprouting from the trees and the ground, not to mention all the great fruits and vegetables that come into season. 

Plus, tell me I’m not the only one who feels like the air smells just a little bit fresher in spring?  Perhaps, it’s the warm weather that gets me outside more often and I have a chance to breath the air again. 

Baked Eggs with Shaved Asparagus and Proscuitto #SundaySupper

This dish is the perfect taste of the season – fresh asparagus is shaved over eggs (which I highly recommend getting farm fresh if you can) in a bed of proscuitto.  Preparation and cooking time takes about 25 minutes, short enough for you to get back outside! 

Baked Eggs with Shaved Asparagus and Proscuitto #SundaySupper
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  • 4 slices proscuitto di parma
  • 4 large eggs
  • 2-3 stalks of asparagus, tough ends removed
  • freshly ground black pepper
  • parmigiano reggiano cheese


  1. Pre-heat your oven to 350 degrees F.
  2. In an individual baking dish, line the bottom and sides with two slices of proscuitto.
  3. Break the egg in a small bowl to make sure the yolk stays intact and no shell pieces get into the whites and then pour into the bed of proscuitto. Repeat with second egg.
  4. Using a peeler, shave thin pieces of asparagus and place over the eggs, making sure not to break the yolk. Depending on the thickness of the asparagus will determine how many pieces you can peel off.
  5. Season with a little bit of freshly ground black pepper and bake for 12-14 minutes or until the whites are completely set and the yolks are still runny.
  6. Carefully remove from the oven and finish with freshly grated parmigiano reggiano cheese.
Recipe Type: Breakfast, Brunch

Baked Eggs with Shaved Asparagus and Proscuitto #SundaySupper For more spring time recipe inspiration check out what the rest of the #SundaySupper contributors are making this week.

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!



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51 thoughts on “Baked Eggs with Shaved Asparagus and Proscuitto #SundaySupper

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  3. Laura | Small Wallet, Big Appetite

    Sadly as I am writing this we are getting some snow as well. I think mother nature has her calendar wrong because this is just getting silly. But the fact that you paired prosciutto and asparagus together I think is enough to perk me up. This looks wonderful

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  11. Bea

    Yes, spring must be my second favorite season as well. Everything is just so fresh, the air so clean and the sun is finally more powerful….This looks like the perfect Sunday morning breakfast. I will need to make it soon…

  12. Paula @ Vintage Kitchen

    I think the air smells fresher in spring because our thoughts tend to be happier. This is one dish I could eat for brunch every day, not just now. Shaved asparagus is one of my favorite ways of eating them. And the rest of the ingredients, who doesn´t love them?

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  16. Amy Kim (@kimchi_mom)

    I love baked eggs and the proscuitto make perfect cups!

    I couldn’t believe it was snowing yesterday, but hopefully warm weather is on its way next week.

    Hope your move went smoothly…you did move, right? 🙂

  17. Diana @GourmetDrizzles

    This looks amazing! Very cool on the shaved asparagus… can’t wait to try this all! 😉

  18. Nancy @ gottagetbaked

    I can’t believe how much snow the eastern parts of Canada and the US get. Here on the west coast, it’s straight up rain (although miraculously the sun is shining today! And I’m inside doing chores and work. Arrgghh!). Susan, your baked eggs look fantastic – I love how simple and easy they are to put together. Asparagus always makes me think of springtime.

  19. Renee

    It’s a gorgeous day here in Atlanta. I can’t wait for the fresh asparagus to start showing up in the farmers markets. This is one dish I want to make especially since I’m getting fresh laid eggs from some friends who have chickens.

  20. Carla

    Weather people with their technology can’t even guess the weather too well, let alone a groundhog! Who started that tradition anyway?? My parents live 90 minutes away from Punxatawney, so maybe we will go riot 😉 I love baked eggs because they are much easier to make when you have a million other things to go on. Never had asparagus shaved!

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  24. Renee - Kudos Kitchen

    It’s not feeling very spring-like where I live either (Illinois). Today we even had snow flurries. Boo. Hiss.
    Your recipe is like nothing else I’ve ever seen. I love the idea of the shaved asparagus on top too. Yummy! Thanks for the new recipe. It makes a lovely presentation in their individual cups too.

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