Egg and Asparagus Bake

This cozy country favorite is perfect for brunch.  Pair with fresh fruit and pastries.

Products you'll need:

CAMPBELL’S® Condensed Cream of Asparagus Soup

CAMPBELL’S® Condensed Cream of Asparagus Soup

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  • 3/4 lb (340 g) asparagus, coarse ends trimmed, spears cut in thirds (about 2 cups/500mL)
  • 1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
  • 3/4 cup (185 mL) water
  • 1/4 tsp (1 mL) ground black pepper
  • 8 eggs
  • 2 cups (500 mL) hot cooked brown rice, prepared without salt


  1. Place asparagus into shallow 13”x 9" (34 x 22 cm) glass or ceramic baking dish,lightly sprayed with cooking spray.
  2. Combine soup and water in saucepan on medium-high heat. Heat to a boil,stirring occasionally.
  3. Pour soup mixture over asparagus and sprinkle with pepper. Break eggs and place gently over surface,spacing evenly.
  4. Bake,uncovered,at 400°F (200°C) until eggs are set – 12 to 14 minutes,depending on desired doneness. Serve baked eggs (2 per serving) with asparagus sauce and rice.

Recipe tips

  • For a wonderful brunch idea,serve with toasted whole wheat English muffins,instead of rice.
  • If fresh asparagus is not available,frozen asparagus that has been thawed is just fine.

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Amount Per Serving
Calories 320
Fat 13 g
Sodium 630 mg
Carbohydrate 33 g
Dietary Fibre 5 g
Protein 19 g
Calcium 1 %DV
  • Source of calcium
  • Good Source of fibre

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