Egg Casserole With Asparagus, Smoked Salmon, Pesto

Name: Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch asparagus green; 2 tablespoons olive oil; salt; 10 basil leaves; 3 tablespoons creme fraiche; 1 lemon; 1 3/4 ounces smoked salmon heart, diced; 2 eggs; 2 slices bread; pesto

Servings: persons

1
Preheat oven to 200 degrees Celsius
2
Wash the green asparagus, cut the edges and remove 10 cm from the bottom of each stem.
3
Place the asparagus tips on a baking sheet lined with parchment paper and sprinkle a tablespoon of olive oil and some coarse salt on top.
4
Cook for 10 minutes.
5
Mince the stems with a knife.
6
Heat a tablespoon of oil in a skillet and saute the asparagus over high heat, stirring regularly. Add salt and then remove from heat.
7
Add the basil, creme fraiche, and zest of half a lemon.
8
Separate this mixture into two jars, ramekins, or casseroles. Stick 3 cooked asparagus tips in each of them so that they stick out of the top.
9
Place the diced salmon on top of the asparagus mixture and gently break one egg on top of the salmon in each dish.
10
Cook for at least 10 minutes, until the white has solidified.
11
Toast the slices of bread and spread pesto on the warm toasts, then cut them into strips.
12
Serve the casserole on a plate with the toasts and the asparagus tips.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch asparagus green, 2 tablespoons olive oil, salt, 10 basil leaves, and more.

Yes, Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions