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).
- 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
- 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.
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!
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 :)