Egg Crostata with Grilled Asparagus

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Egg Crostata with Grilled Asparagus

Egg Crostata with Grilled Asparagus

Nothing like a good breakfast during the weekend, if you want to treat your family to a surprising dish I recommend for you to try this egg and  asparagus crostata easy and delicious way to celebrate any day!


  • 1 pound of phyllo dough or puff pastry (2 sheets)
  • 4 eggs
  • 2 cups of  grilled asparagus
  • 4 crispy bacon strips
  • 2 cups of shredded gruyere cheese
  • Salt and pepper
  • Microgreens for presentation
How to prepare Egg Crostata with Grilled Asparagus

How to prepare Egg Crostata with Grilled Asparagus

Preparation time: 45 minutes. Serves 3 guests. Approximate cost per person $3.00 depending on local ingredients cost. You will need a baking sheet, a brush, a small bowl, a whisk and parchment paper.

Defrost the puff pastry following package instructions, place a sheet of parchment paper in a baking sheet. Pour a drop of oil in the baking sheet before placing the paper, that will allow the paper to stick to the surface and maintain the paper in the desired position. Add the puff pastry sheet and then place the other on top forming an octagon. In the middle of the puff pastry sheet add the cheese, the bacon and the asparagus and top with more shredded cheese. In a bowl crack one egg and beat with a whisk, then use the batter to brush around the edges of the dough. The egg batter works as an adhesive to make sure the dough edges will stick when closing. Then take each edge and stick to the next just like if you were closing a pie. Place the crostata in the oven set at 400 degrees fahrenheit and cook for  20 minutes. Take out and crack 3 eggs evenly, lower the heat of the oven to 350 degrees fahrenheit and cook the crostata inside the oven for another 15 minutes until the eggs cook to be sunny side up. decorate with microgreens and serve warm.

Egg Crostata with Grilled Asparagus  Surprising Recipe for a Special Guest

Egg Crostata with Grilled Asparagus Surprising Recipe for a Special Guest

This breakfast option is easy and a good recipe to surprise everybody in the family.



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Author:Chef Adriana Martin

Adriana Martin is a Latina writer born in Mexico who is specialized in recipe development using fresh and seasonal ingredients. The inspiration behind her recipes is based on the culinary culture of Mexico and influenced by the Mediterranean cuisine and grilling which is one of her passions. Adriana likes to read about the latest trends in cuisine, learn about new cultures, travel the world discovering new ingredients and sharing with famous chefs. She is a wife, friend, step mom, grandmother and animal lover.

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  • Deb

    An outstanding recipe! Radiant with flavor and easy to prepare, just stellar!

    • Adriana

      Many thanks Deb appreciate your comments. Have a wonderful day!

  • Veronica Cervera

    Ya tengo los espárragos. Me falta el hojaldre. Es divina y tengo que probarla ya 😉
    Buen fin de semana,

    • Adriana

      Hola Vero que bueno que te gusto esta receta me avisas que tal te salió, un beso!

  • Diane

    I found your work on Twitter. I arrived seeking the colors and the creativity. I return for the flavors and the recipes. Such good stuff!

    • Adriana

      Hi Diane many thanks for following me and for your kind comments if you try one of my recipes please let me know how you liked it, have a blessed day!