Oven baked tomato, asparagus, crispy kale and eggs

Baked eggs asparagus tomato mushroom

There is nothing quite like eggs for breakfast, especially on the weekend when you have time to linger and read the paper with a good cup of coffee or tea.

This baked eggs recipe is quick and easy to make, the equivalent of a one-pot wonder. It is easy to make if you have friends coming over the brunch, giving you more time to relax and chat.

Eggs are a great source of protein and with the addition of asparagus, tomato, mushroom and kale you are also getting a great start on your five-a-day of fruit and veggies.

Oven baked tomato, asparagus, crispy kale and eggs


Serves: 1

  • 4-6 asparagus spears, washed and trimmed
  • 1 tomato, quartered
  • 1-2 large mushrooms, peeled and chopped
  • good handful of kale leaves, washed, dried and roughly chopped with stems removed
  • 1-2 eggs
  • salt and pepper for seasoning
  • sprinkle of paprika, cumin, Chinese five spice
  • olive oil


  1. Preheat the oven to 200 degrees celsius
  2. Brush a little olive oil into ovenproof ramekins and crack in one egg per ramekin. Place on an oven tray to make it easy to get them out of the oven.
  3. Add asparagus, tomato, mush and kale leaves to a bowl. Add enough olive oil to lightly coat the ingredients then season with salt and pepper and a sprinkle of paprika, cumin and Chinese five spice. Place in an oven proof dish and bake for about 3-4 minutes.
  4. Then add your eggs to the oven and bake both dishes for a further 10 minutes or until the egg is cooked to your liking and kale is nice and crispy.
  5. Enjoy!

Time Saver Tip

  • This recipe is great to use when you have guest staying over, just increase the amounts to suit the number of people you are serving. Fast, easy and impressive.
  • Serve with a smoothie for an added nutrient boost.

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