Sorry for my short hiatus guys. I went away this weekend to play in some mud and left my kitchen behind. When I got back I made tacos with a side of asparagus for dinner.
Weird combo, right?
Well, I forgot I bought the asparagus last week and of course it sat in the fridge all weekend while I was away because there no way in hell The Husband is going to roast asparagus for dinner. It’s not even that he wouldn’t know how he just would never, in a million years, think to do such a thing.
So I decided to cook it up in fear it wouldn’t last another day.
Overall we are an asparagus family as you can see by this instagram shot of the 7 year old.
He loves it and actually asked for seconds. Now, The Toddler USED to eat it all the time. Last night he took a bite and handed it right back. It was cute but annoying. He’ll come around. I’m hoping Big Brother will be a good influence on him.
Anyway, the next morning I used the leftover spears to make a fun breakfast. It turned out better than I expected! The egg was perfectly cooked and the ham asparagus combo is yummy but even more so in this cute little package.
Here’s what I did...
- 3 slices of thin deli ham (~2oz)
- 2 eggs
- pinch of salt and pepper
- About 15 spears of leftover roasted asparagus
Preheat the oven the 375 degrees.
Spray 3 sections of a muffin tin and lay the sliced ham forming a pocket.
Scramble the eggs with a pinch of salt and pepper.
Evenly distribute the egg into the 3 ham cups.
Cut the asparagus spears into 3-4 sections. Put about 5 spears in each cup saving the tops to lay across the top of cup. It makes them look so pretty. 🙂
Bake for 15-18 minutes. I left mine in until the edges of the ham burnt just a bit at 18 minutes.
I shall now always make extra asparagus for dinner just so I can make these for breakfast the next day. 🙂
Note: If you want to lower the fat/points of this recipe replace 1 or both of the eggs with egg white. Will work just as well!
|Servings||Amt per Serving|
|220||12g||0g||old: 5||new: 6|