Thursday, April 28, 2016

The Snack-it Does Breakfast - Egg'spertly Baked Eggs with Lemony Asparagus

This recipe did not originate with me; I saw it at Kaylin's Kitchen, linked by a Facebook post.  Be that as it may, it sounded SO delicious, I had to talk about it here.  What drew me to it originally, however, was that she had used Corning Ware Snack-it plates (P-185), which have not been produced since 2000...  But those of us "in the know" about Corning Ware probably have several of these stashed around the house somewhere.

I did several experiments with the original recipe ('Cause, you know....  I'm me).  And have found that I enjoy the addition of a little lemon and that extra black pepper suits me JUST fine.   Something else of note; while this is possible in a petite dish (P-41) is really does work better on the Snack -It plate.  There is more surface area for the egg white to spread out, so that it cooks thoroughly and quickly enough to prevent the yolk from over cooking.  BUT, failing a P-185 Snack-It plate, the P-83-B Menuette skillet works like a charm; and has a significantly larger handle for removing from the oven. 

Egg'spert Baked Eggs with Asparagus & Lemon

For each serving you will need:

P-185 Snack-It plate or P-83 Menuette skillet or P-41 Petite dish
4 spears of Asparagus (possibly more if you have really thin spears)
Olive Oil
Black Pepper
Lemon Juice
2 large Eggs (Preferably at room temperature - Out of the refrigerator for at least 30 minutes)
more Black Pepper

Collect all your ingredients and implements.  Cause this actually goes pretty quick after the initial Asparagus roasting.

 Preheat your Oven to 400F degrees.

Cut your Asparagus into little 1 inch pieces (I usually just snap it) and arrange the pieces on your Snack-It Plate.

Drizzle with Olive Oil and season with Salt and Black Pepper.

Place the Snack-It plate in the oven for 10 minute, then remove from the oven and sprinkle with Lemon Juice.

Crack the Eggs over the cooked Asparagus and return to the oven for 5-6 minutes.

(or until the white just begins to set)

Remove from the oven and sprinkle with Parmigiano-Reggiano.

and more Black Pepper (or Lemon Pepper mix)

Return to the oven for 3-4 minutes to melt the cheese and finish cooking the white, then serve, piping hot, with toast points.

Because, this....

and this.......

and, of course, THIS....

Where is your Corning Ware??


  1. I've been looking for a recipe to use my 2 snack its! This might be it. Will look for asparagus immediately.

  2. This is delicious. Perfect recipe! Thanks.

  3. My husband loves eggs, and loves asparagus, but I don't think he's ever had them together. I will try this in a Sidekick soon and will continue to hunt for some Snack-its.

  4. Please inform me re. temperatures to use baking in Corningware. I seem to remember (I'm old) that one had to always put the oven temperature down by about 15 degrees because of the composition of the Pyroceram? Is my recollection correct? PLEASE answer, this is important! Thank you! June.

    1. So far I have only noticed a slightly longer baking time. I think ovens are insulated better these days. (I have only been baking in ovens made in the last 10 years) Thus, the heating temperature doesn't vary as much during cycling. Ovens cycle below and above the temperature they are set at. So a 350 degree oven can actually drop below 325 and rise above 375 during the baking process. I don't think the temperature spread is quite as extreme in modern ovens, giving a more even baking. I still drop the temperature by 25 degrees when I use the convection setting on my oven, though.

  5. This looks so yummy - I'm not a Corningware collector, yet - but have enjoyed your blog! I come..... :)

  6. My Corning Ware is in the cupboard.

    I don't have these dishes but I do have some shallow ovals without handles just right for one. I also have a some French White that have slightly taller sides. I love them for one meal enchiladas.

    I do have a set of bowl with these handles and glass lids to match. I don't remember what they were called. Grabbit bowls or something. The others were menuette or something. I still have a bit of my French White but haven't looked to see if it's before or after the company sold out. I had no idea they sold and that some of my Corning Ware was vintage. I'll need to read up on your label post in case I see any at garage sales.

  7. I have also found that these Snack-it plates make wonderful spoon rests on the stove. I don't worry about them breaking from a too-hot spoon.

  8. Just saw 2 of these dishes in a thrift store....not marked corning ware but I thought likely oven proof, may have to go back and get was a set of 2.....s


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