Baked Egg and Asparagus Gratins

[Guest guest]

Baked Egg and Asparagus Gratins

 

1 cup dry bread crumbs, preferably panko

2 TB unsalted butter, melted

1-1/4 lb. asparagus, cut into 2 " lengths

1-1/2 cups heavy cream

1 garlic clove, thinly sliced

Salt and freshly ground pepper

8 large eggs

 

Preheat the oven to 350° F.

 

In a pie plate, toss the bread crumbs with the melted butter. Bake for 6

minutes,

stirring once, until golden. 

 

Fill a medium sauce pan 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 sauce pan, 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.

 

Place dishes on a 10 " x 15 " jelly roll baking pan.

 

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.

 

Makes: 4 servings.

 

Recipe from Anne Quatrano.