Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Egg and Asparagus Gratins Recipe
    Lost? Site Map

    Baked Egg and Asparagus Gratins

    Baked Egg and Asparagus Gratins. Photo by Fairy Nuff

    1/1 Photo of Baked Egg and Asparagus Gratins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    NcMysteryShopper's Note:

    A quick and easy breakfast or brunch that is delicous and very attractive.This recipe is from Anne Quatrano and appeared in Food and Wine Magazine (April, 2005).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°.
    2. 2
      In a pie plate, toss the bread crumbs with the melted butter.
    3. 3
      Bake for 6 minutes, stirring once, until golden.
    4. 4
      Meanwhile, fill a medium saucepan with water and bring to a rapid boil. Add the asparagus and cook until crisp-tender, about 3 minutes.
    5. 5
      Drain the asparagus and refresh under cold running water, then pat dry.
    6. 6
      In a small saucepan, simmer the heavy cream with the sliced garlic; season with salt and pepper.
    7. 7
      Arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper.
    8. 8
      Crack 2 eggs into each gratin dish, pour the garlic cream on top and sprinkle all over with the buttered crumbs.
    9. 9
      Bake the eggs for 15 minutes, or until the whites are firm and the yolks are still runny.
    10. 10
      Serve at once.

    Ratings & Reviews:

    • on June 05, 2006

      55

      I went with the last reveiwer, prepared the eggs so they wouldn't be runny...and couldn't resist sprinkling the top with Gruyere...perfect brunch yesterday!! Thanks Cheryl!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2005

      55

      We loved this - although I did make a number of changes! First, we have runny-egg haters here so I whisked the eggs and cream together and added a cup of cheddar cheese. I also added a pastry base, to make the dish more quiche-like. The flavours were fabulous - I used asparagus bought from a market garden and free-range eggs.Served with a salad it made an extremely tasty meal.Thanks ncmysteryshopper - I hope you don't mind the changes I made :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Baked Egg and Asparagus Gratins

    Serving Size: 1 (366 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 644.8
     
    Calories from Fat 454
    70%
    Total Fat 50.4 g
    77%
    Saturated Fat 27.7 g
    138%
    Cholesterol 560.5 mg
    186%
    Sodium 392.3 mg
    16%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.4 g
    17%
    Protein 21.5 g
    43%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites