Baked Egg & Asparagus Crescent Squares

I’m currently reading The Fault in Our Stars. At one point during the book the protagonist, Hazel  Grace, wonders why eggs are relegated to strictly breakfast.  For example, it’s perfectly ok to put bacon on a sandwich, but put eggs on the same sandwich and it’s suddenly a breakfast sandwich.   And having ‘breakfast’ for dinner doesn’t make it any better – if one has eggs for dinner, it should simply be dinner.  So without any introduction of “Brinner” or Breakfast for Dinner, I give you Baked Eggs and Asparagus on Crescent Squares:

The beauty of cooking eggs for dinner is that they cook really quick – I mean find me another meal you can get on the table faster than scrambled eggs – not that I’m making scrambled eggs in this post, just an example.  This meal worked out great for Tory & I last time we got together.  You see Tory has been flexing her schedule and working longer hours every day in order to take every other Monday off (lucky – I wish I could do that!).  This however has the unfortunate side effect of her being ravenous (she is also quite susceptible to being “hangry” which I would like to avoid) by the time she gets to my house so I knew I needed to plan something I could get on the table fast!

Of course you can totally change up the toppings on this, adding bacon or sausage, peppers or onions, and varying the cheeses.

Here’s what you need:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Start by separating the crescents into four squares and then sealing the diagonal cut.  Form ridges around the edges of each rectangle.

Crack an egg onto each rectangle.

Place two asparagus spears onto each rectangle.

Sprinkle with salt and a grind of pepper.

Grate some Parmesan cheese over the top.

Bake for 8-10 minutes until the whites are set and the yolks are cooked to your liking.

We took them out when the yolks were still runny – they turn into a yummy sauce that’s great for dipping the crescents into.

Baked Egg & Asparagus Crescent Squares

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

These crescent squares are a quick and easy meal that’s great for any time of the day. Feel free to change up the toppings mix things up a bit.

Author: Gravel & Dine

Recipe type: Breakfast

Serves: 2 servings

Ingredients

• 1 can crescent rolls
• 4 eggs
• 8 asparagus spears (tough ends snapped off)
• Salt
• Pepper
• Parmesan cheese

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Separate the crescent rolls into 4 squares and press together the seams. Press the dough to create a ridge around each rectangle Crack an eggs onto each rectangle. Place 2 asparagus spears onto each rectangle. Sprinkle with salt and pepper to taste. Add a generous grating of parmesan cheese.
3. Bake for 8-10 minutes until the whites are set and the yolks are cooked to your liking. Serve immediately.

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