When it comes to serving up something quick, easy, and delicious for breakfast (or anytime for that matter), eggs are always the answer. They’re the major player in everything from crème brûlée to frittatas and soufflés. An egg recipe we’re loving lately? The delicious Baked Eggs and Asparagus Gratin dish courtesy of Kristin Fintel, innkeeper at Chehalem Ridge Bed and Breakfast in Newberg, OR.
1/4 cup dry bread crumbs
1 tablespoon butter, melted
20 each asparagus spears, trimmed
1/2 cup half and half, or heavy cream
1 each garlic clove, smashed
salt and pepper
1/4 cup Parmesan cheese
1. Prep work:
Preheat oven to 350 degrees. In a pie plate, toss the breadcrumbs with the melted butter. Bake for 6 minutes, until golden. Store in an airtight container in the refrigerator.
2. Put cream, garlic, salt and pepper in a microwave-proof bowl. Heat on high until just simmering. Let steep a few minutes. Strain and store in the refrigerator.
3. Morning Work:
Place trimmed asparagus in a damp paper towel. Par-cook the asparagus in the microwave on high for 1-2 minutes, until crisp-tender.
4. Spray gratin dishes with non-stick spray.
5. Divide the asparagus spears (4-5 per dish) into the gratin dishes. Crack 2 eggs on top of the asparagus. Pour 2 tablespoons of garlic cream on top of the eggs. Season with salt and pepper. Sprinkle with bread crumbs and then parmesan cheese.
6. Bake for 12-15 minutes, or until the whites are nearly firm and the yolks are still runny (12 minutes for 2-4 dishes, 15 or more minutes for 6-8 dishes). Let sit for 2 minutes before serving, but not more than 5.