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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!

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katie in the UP June 05, 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 :)

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Fairy Nuff October 13, 2005
Baked Egg and Asparagus Gratins