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    You are in: Home / Recipes / Egg and Asparagus Gratin Recipe
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    Egg and Asparagus Gratin

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sivadmil's Note:

    Great for a low-carb breakfast or lunch dish, this dish features fresh asparagus baked with eggs in shallow individual casseroles or ramekins.

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    Units: US | Metric


    1. 1
      In a wide frying pan, bring about 1 inch water to a boil over high heat. Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain well.
    2. 2
      Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes. Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of the cream over eggs in each dish. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
    3. 3
      Set dishes on a baking sheet and bake in a 450°F oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks). Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.

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    Nutritional Facts for Egg and Asparagus Gratin

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 262.3
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 8.7 g
    Cholesterol 454.3 mg
    Sodium 343.1 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 0.9 g
    Sugars 1.5 g
    Protein 18.7 g

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