Oven Roasted Asparagus With Tomatoes, Eggs and Boursin cheese

This oven roasted asparagus with tomatoes, eggs and creamy Boursin is perfect for breakfast, brunch or a quick dinner. The perfect light, creamy spring-summer dish. Dunk some crispy bread in the runny yolks and devour.

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Step 1

1. Preheat the oven to 400°F. Place a cast iron skillet in the oven while it is preheating. This will help keep the asparagus crunchy while baking.

Step 2

2. Prep the asparagus by washing, trimming and pat drying them. Cut the cherry tomatoes in half.

Step 3

3. Take the skillet out of the oven, add in the asparagus in a single layer. Arrange the tomatoes around and on top of the asparagus. Drizzle olive oil on top and season with salt and pepper.

Step 4

4. Crumble the Boursin on top then Crack 4 eggs on top, sprinkle the eggs with salt and pepper.

Step 5

5. Bake in the preheated oven for about 15-17 minutes depending on how runny you like your egg yolks.

Step 6

6. Remove from oven and serve immediately with some crispy bread for dunking.

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