Egg and Asparagus Gratin

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 12 asparagus spears
• 8 large eggs
• ¼ cup whipping cream , divided
• 1 teaspoon grated lemon peel
• salt
• cayenne
• ½ cup grated parmesan cheese , divided

Directions:

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. 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. 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.