hard cooked eggs in brown butter with roasted asparagus

This is one of my all-time favorite spring recipes. It’s also one of the best ideas ever for using hard boiled eggs. I can’t take credit for the idea–my mother came up with it, I simply refined it a little.

If you haven’t experimented with brown butter, I think you’re going to be surprised at how easy it is to make. Brown butter is one of those magical ingredients that enhances the taste of any dish, savory or sweet. Its flavor brings a unique, nutty depth that makes everyone want to lick the plate. You will not believe what a sprinkling of eggs and a bit of brown butter does to beautiful spring asparagus. The combination is not only unforgettable, it’s an aphrodisiac!

hard cooked eggs in brown butter with roasted asparagus

Course: Breakfast, dinner, Lunch

Cooking Style: Vegetarian

Diet and Health: healthy-ish

Seasonal: Easter, spring

Ingredient: asparagus, egg

Servings: 2

Created by: Amy Reiley

This is a great use for leftover hard cooked (or hard boiled) eggs. A simple, stress-free supper, it will leave you with plenty of time for more amorous pursuits.

Print

Ingredients

• 2 hard cooked eggs Find our preferred method of cooking here.
• 12-16 stalks fresh asparagus depending on thickness
• 1 1/2 tbsp unsalted butter quartered
• salt
• crusty whole grain bread

Instructions

For the asparagus:

1. Preheat the oven to 400 degrees F.
2. Snap the bottoms off the stalks of asparagus. Wash and pat dry.
3. Lay them in a single layer on a sheet pan and dot with butter. Season with salt. Roast for 10-15 minutes, until tender.

For the eggs:

1. Peel and roughly chop the eggs.
2. Make the brown butter: Melt the cubes of butter in a small saute pan over medium heat. The butter will become foamy then begin to brown. When it turns dark amber and begins to smell nutty, add the eggs.
3. Turn heat to low and saute the eggs for 1-2 minutes until heated through.

To serve:

1. Divide the asparagus between 2 plates. (We recommend warming the plates to keep the dish hot.) Top with the eggs and drizzle with any remaining butter. Serve immediately with crusty, whole grain bread.

Related posts:

whole grain grilled cheese with dill pickles and caramelized onions brown rice salad with leeks, roasted golden beets, kale and orange maple dressing Asparagus and Ricotta Toast Recipe with Avocado Oil oat and black bean cakes with red wine poached eggs and shaved artichoke salad