Baked Egg and Asparagus Gratins

Total Time
Prep 20 mins
Cook 15 mins

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).

Ingredients Nutrition


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

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!

katie in the UP June 04, 2006

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 :)

Fairy Nuff October 13, 2005