Sunday mornings are perfect for nice, leisurely breakfasts. Taking the time to cook, sit, eat, and enjoy breakfast with a hot cup of coffee and a magazine is such a luxury – one that I don’t indulge in as often as I should.
The perfect alternative to this is, of course, brunch with my girlfriends; However, this morning it was just me. Just me and these lemon asparagus baked eggs. And coffee. And a piece of toast. And the latest SELF magazine. Glorioussss.
However, first thing’s first: a workout. After some intervals on the elliptical and lots of ab work (swimsuit season is approaching. Ugh.) it was time for breakfast and relaxing.
These baked eggs are super simple to make. A little bit of chopping and sautéing is basically all it takes. The eggs bake in the oven for about 15 minutes, which is the perfect amount of time to wash dishes and clean up. I don’t know about you, but a clean kitchen always helps me relax.
Not only are these easy to make, they are also healthy – just veggies and eggs. Wins all around! Ok, there is also some goat cheese involved too, but just a sprinkle. Plus, the lemon and asparagus flavors are just so bright and springy it makes me happy.
(Barely a crumb left, clearly I enjoyed it.)
A good workout and delicious, relaxing breakfast were just the start to this dreary, yet fantastic day. I then went to meet a friend at a cozy café. We worked. We drank coffee. We ate tasty bread and olive oil. Then the $15 bottle of wine special started. We spent the rest of the evening drinking wine and chatting about how life is a glorious, mysterious, and exciting thing.
A Sunday full of perfection. I hope yours was just as wonderful.
- 1 Tbs coconut oil
- ½ cup yellow onion, diced
- 2 cups asparagus, chopped
- 1 cup spinach, chopped
- 1 Tbs lemon juice
- 4 eggs
- 1 oz goat cheese
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- Heat the coconut oil on a skillet over medium-high heat. Add in the diced onion and sauté until translucent, about 4 minutes.
- Add in the asparagus and cook until tender, 6-8 minutes.
- Add in the spinach and lemon juice and season with salt and pepper. Let the spinach wilt a little bit and then evenly divide the vegetable mixture into four ramekins, about ⅓ – ½ cup each.
- Crack an egg into each ramekin, place on a baking sheet, and bake in the oven for 12-15 minutes or until the eggs are done.
- Sprinkle the goat cheese on top of each ramekin along with a little bit of salt, pepper, lemon juice, and hot sauce.
Yummy! I am going to try this recipe out this weekend. I love recipes with a low number of ingredients! You mentioned that you did intervals on the elliptical. What does this look like? How long of a cardio routine do you normally do?
The awesome thing about intervals is that you can customize them for whatever you are feeling like doing that day. Whether you are on the treadmill, elliptical, bike, track, rowing machine, etc the purpose is to sprint and get your heart rate up, then let it drop back down, and then repeat that a few more times. You can hold the interval from 30-60 seconds or whatever you are able to handle. Just make sure that your heart rate drops before starting the next interval otherwise you aren’t going to reap all the benefits. For this specific workout I did steady state for 5 min, then 5 sets of 30 sec sprints followed by 30 sec recovery. I did that twice, plus a warm up and cool down. My cardio routine varies depending on how much time I have, what I feel like doing, and what I’m training for. I try to do something different everyday.
I hope you make the baked eggs this weekend. Let me know if you do!!