Ingredients for Baked Egg And Asparagus Gratins
- 1/2 cup dry breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 pound fresh asparagus spears
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- 8 large eggs
- 2 cups water
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How to Make Baked Egg And Asparagus Gratins
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1/2 cup breadcrumbs with 2 tablespoons melted butter. Set aside.
- Spread the breadcrumb mixture evenly in a small pie plate. Bake for 6-8 minutes, stirring halfway through, until golden brown.
- While the breadcrumbs bake, fill a medium saucepan with about 2 cups of water and bring to a rolling boil.
- Add 1 pound asparagus spears and cook until crisp-tender, about 3-5 minutes. Don't overcook!
- Immediately drain the asparagus and rinse under cold water to stop the cooking process. Pat completely dry.
- In a small saucepan, gently simmer 1/2 cup heavy cream with 2 cloves of minced garlic for 2-3 minutes, until fragrant. Season with salt and freshly ground black pepper to taste.
- Divide the asparagus evenly among 4 individual oven-safe gratin dishes (ramekins or small oven-safe bowls). Season each portion with a pinch of salt and pepper.
- Carefully crack 2 large eggs into each gratin dish.
- Pour the garlic cream evenly over the eggs and asparagus.
- Sprinkle the golden breadcrumbs generously over the top of each gratin.
- Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny or slightly firm).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
17g
Fat
138g
Carbs
9g
