Last week we were cooking up recipes for Cinco de Mayo, and this week is all about Mother’s Day.
Brunch is a fun plan when it comes to celebrating mom, and egg dishes are a must have if you ask me.
We’ll be out of town for Mother’s day, so my kids are off the hook. No brunch for me unless Mr. Mike makes it, and that’s not likely.
This is Jason and Lauren providing moral support when I ran my first 5k. They joined in to cheer me on to the end.
As a mom, I couldn’t ask for more!
Grandma Karen is my mother. She’s my strength – there for all my ups and downs, failures and successes. I couldn’t have asked for a more loving mother.
And while I’ll miss my mom’s big day, you can bet I’ll be sure to bring her something delightful.
Asparagus is in season, and I don’t know one mom who would turn down those lovely green stalks. Whether asparagus is steamed, roasted or sauteed, it’s the perfect compliment to eggs.
I like this egg recipe because children (with a little help from Dad) can easily join in the cooking fun.
It’s as simple as cracking eggs into a ramekin, chopping onion into bits, peeling asparagus with a vegetable peeler, then popping the eggs into the oven to bake.
Doesn’t this make a lovely presentation?
If mom isn’t a fan of asparagus, you could easily swap it for zucchini, or even seeded and chopped tomatoes.
If you’re looking for more healthy Mother’s Day recipes, come visit again on Thursday. I’ve had a ton of fun collecting recipes for mom that I think you’ll like.
Eggs baked with spicy red onion, shaved asparagus and served with crumbled feta cheese.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 large eggs
- 2 large egg whites
- 2 teaspoons red onion, minced
- 2 spears asparagus , trimmed, top removed, and then peeled with a vegetable peeler
- 1 tablespoon low fat feta cheese, crumbled
- Preheat the oven to 350 degrees and spray two ramekins with cooking spray.
- Crack 1 whole egg into each ramekin, then add 1 egg white each into each ramekin.
- Top with red onion, then peeled asparagus. Lay the asparagus top on last.
- Sprinkle with salt and pepper.
- Bake for 15 - 20 minutes, depending on how runny you like your egg yolk. Make sure egg white is cooked through.
- Serve with feta cheese.
Food energy: 209kcal
Weight Watchers PointsPlus 5
Saturated fatty acids: 2.27g
Monounsaturated fatty acids: 2.05g
Polyunsaturated fatty acids: 0.99g
Total fat: 5.31g
Calories from fat: 47
Carbohydrate, by difference: 26.40g
Total dietary fiber: 3.32g
Total lipid (fat): 6.09g
Total sugars: 17.53g