Directions:
- In a wide frying pan, bring about 1 inch water to a boil over high heat.
- Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain well.
- Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes.
- Carefully break 2 eggs over asparagus in each dish.
- Spoon 1 tablespoon of the cream over eggs in each dish.
- Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
- Set dishes on a baking sheet and bake in a 450 deg oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks).
- Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.37 Kcal (1036 kJ) | ||
| Calories from fat | 154.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.16g | 26% | |
|---|---|---|---|
| Cholesterol | 392.96mg | 131% | |
| Sodium | 443.26mg | 18% | |
| Potassium | 259.33mg | 6% | |
| Total Carbs | 3.7g | 1% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 20.8g | 42% | |
| Vitamin C | 3mg | 5% | |
| Iron | 3.1mg | 17% | |
| Calcium | 292.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 141.1 Kcal (591 kJ) | ||
| Calories from fat | 88.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 26% | |
|---|---|---|---|
| Cholesterol | 224.14mg | 131% | |
| Sodium | 252.83mg | 18% | |
| Potassium | 147.92mg | 6% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 0.65g | 5% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 11.86g | 42% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 1.8mg | 17% | |
| Calcium | 167mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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