Baked Egg And Asparagus Gratins Recipe

Ingredients for Baked Egg And Asparagus Gratins

• Dry Breadcrumbs
• Unsalted Butter
• 1 pound asparagus spears
• 1/2 cup heavy cream
• Garlic Clove
• Salt & Freshly Ground Black Pepper
• 8 large eggs

How to Make Baked Egg And Asparagus Gratins

1. Preheat oven to 350°F (175°C).
2. In a small bowl, combine 1/2 cup breadcrumbs with 2 tablespoons melted butter. Set aside.
3. Spread the breadcrumb mixture evenly in a small pie plate. Bake for 6-8 minutes, stirring halfway through, until golden brown.
4. While the breadcrumbs bake, fill a medium saucepan with about 2 cups of water and bring to a rolling boil.
5. Add 1 pound asparagus spears and cook until crisp-tender, about 3-5 minutes. Don't overcook!
6. Immediately drain the asparagus and rinse under cold water to stop the cooking process. Pat completely dry.
7. 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.
8. 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.
9. Carefully crack 2 large eggs into each gratin dish.
10. Pour the garlic cream evenly over the eggs and asparagus.
11. Sprinkle the golden breadcrumbs generously over the top of each gratin.
12. 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).
13. Serve immediately and enjoy!