Recipe by NcMysteryShopper
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).
Top Review by katie in the UP
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!
- 1 cup dry breadcrumbs, preferably panko
- 2 tablespoons unsalted butter, melted
- 1 1⁄4 lbs asparagus, cut into 2-inch lengths
- 1 1⁄2 cups heavy cream
- 1 garlic clove, thinly sliced
- salt & freshly ground black pepper
- 8 large eggs
Directions See How It's Made
- Preheat the oven to 350°.
- In a pie plate, toss the bread crumbs with the melted butter.
- Bake for 6 minutes, stirring once, until golden.
- Meanwhile, fill a medium saucepan with water and bring to a rapid boil. Add the asparagus and cook until crisp-tender, about 3 minutes.
- Drain the asparagus and refresh under cold running water, then pat dry.
- In a small saucepan, simmer the heavy cream with the sliced garlic; season with salt and pepper.
- Arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper.
- Crack 2 eggs into each gratin dish, pour the garlic cream on top and sprinkle all over with the buttered crumbs.
- Bake the eggs for 15 minutes, or until the whites are firm and the yolks are still runny.
- Serve at once.