Kids Can Make: Asparagus Marinara

Think of Eggplant Parmesan meets brunch in this easy-to-make egg dish that stars breaded asparagus and juicy marinara. For little and big kids: Let them dredge the asparagus. For big kids: Let them fry the eggs with an adult's help.

  • Preparation Time25 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
5 large eggs
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 teaspoon granulated garlic
50g plain breadcrumbs
25g plus 1 tablespoon grated Parmesan
1 bunch asparagus, woody stems snapped off (about 450g)
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
240ml warm marinara sauce
4 large fresh basil leaves, torn
  1.   Position an oven rack in the bottom half of the oven, and preheat to 190 degrees C. Line a rimmed baking sheet with parchment paper.  
  2. Whisk together 1 of the eggs, the mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and granulated garlic in a shallow dish. Mix together the breadcrumbs and 1/4 cup of the Parmesan in another shallow dish.  
  3. Toss the asparagus with the flour in a medium bowl. Dip the asparagus in the egg mixture, shake off excess egg, coat the asparagus in the breadcrumb mixture (pressing it in if needed) and transfer to the prepared baking sheet. Bake until the asparagus is tender and slightly browned about 20 minutes.  
  4. Crack the remaining 4 eggs into individual cups. Heat the oil in a large nonstick skillet over medium heat, then gently pour as many of the eggs into the pan as you can without crowding. Fry the eggs until the whites have set and the yolks are still runny, about 4 minutes.  
  5. Pool 60ml marinara sauce on each of 4 serving plates. Evenly divide the asparagus among them, and top each with an egg. Sprinkle with the remaining 1 tablespoon Parmesan, and garnish with basil.