Baked Egg and Asparagus Gratins

"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)."
 
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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
Ready In:
35mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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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RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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