Let’s commemorate spring with this fresh, spring-flavored breakfast delight: chicken, asparagus and potato egg bake. It’s fabulous for Easter, Mother’s Day or any other spring occasion.
This light, yet filling egg dish is loaded with herbs, leeks, chicken, asparagus and yellow potatoes. It’s fresh and savory with big morsels of goodness in every bite. Plus, it screams spring! It’s wonderful for breakfast, brunch, lunch or even dinner. Personally, I’ve been enjoying a big slice of it for dinner with a side of green veggies because I’m all about more green stuff.
A little note of advice: do not replace the dried dill with fresh. Fresh dill does not hold up to the heat and offers no flavor after baking. Use it afterward for a garnish, if you like, but not in the oven.
Also, this recipe yields six main dish servings, but can easily be cut into 9-12 smaller pieces. Perfect for a smorgasbord!
Lastly, if you’re interested in another Easter and springtime-inspired egg dish, check out my ham, carrot and asparagus egg bake. My chicken curry egg bake is another really delicious one, though not necessarily Easter-ish (and it’s from way back in the archives too).
Cheers and enjoy!
This chicken, asparagus and potato egg bake is perfect for any spring occasion. It’s light, yet hearty at the same time and full of fresh flavors. Serve it for breakfast, brunch or any other meal!
- 2 Tbsp grass-fed butter, ghee or avocado oil
- 2 leeks, chopped
- 3 cups asparagus, chopped into 1-inch pieces and woody ends trimmed
- 1 lb yellow potatoes, peeled and chopped into 1/2″ pieces
- 1 lb cooked boneless skinless chicken breasts, chopped or shredded
- 2 tsp dried dill
- 12 eggs, preferably pasture-raised
- 1 Tbsp Dijon mustard
- 1/4 cup good-quality chicken broth
- 1/4 cup full-fat coconut milk
- 1/3 cup fresh Italian parsley, roughly chopped
- Sea salt and black pepper, to taste
- Fresh chopped chives and/or dill, optional
Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish with butter, ghee or avocado oil and set aside. Meanwhile, steam asparagus in a steam basket or in a pot with a small amount of water over medium-low heat for about 4-5 minutes. Set aside.
Add butter, ghee or avocado oil to a large pan over medium heat. Then, add the potato cubes and season to taste with sea salt and black pepper. Cook, stirring occasionally, for about 7 minutes or until tender and golden brown. Add the leeks and cook a couple more minutes. Next, add the steamed asparagus and chicken, and season to taste with a bit more sea salt and black pepper. Remove from heat and mix in the chopped fresh parsley and dried dill. Pour into prepared baking pan.
In a large bowl, whisk together the eggs, Dijon mustard, chicken broth and coconut milk. Season to taste with sea salt and black pepper. Once mixed, pour over the chicken and vegetable mixture in the baking pan.
Bake in preheated oven for 45-50 minutes or until set. Let cool 5-10 minutes before slicing. Garnish with fresh chives and/or dill, if desired.