Egg & Asparagus Gratins

egg & asparagus gratins

I have a confession to make. This dish STRESSED me out. It’s really not a complicated recipe, but the thought of overcooked eggs paved the way for me to be on edge with this recipe. Mix that with a incessantly meowing cat, a crazy bed headed mom with no coffee (ahem, me) and a toddler running around the house—OMG WHOA! I’m surprised I managed to pull this off. Dipping that piece of toast into that brilliant yellow runny egg was the money shot I was looking for. Thank god it happened. It was worth the stress. We dodged a bullet, people!

Let’s have a look at that yolk!

dip

Now that that’s out of the way…this is a really good dish! I’d totally make it for company! It reminds me of the Herbed Baked Eggs I made awhile ago, but without all the herbies. The bright green asparagus were happy to take their place. If you are pressed for time, cook the asparagus in advance to make things easier.  The Parmesan really makes this dish, so you should add more than it calls for. I won’t tell anyone. I bet fresh breadcrumbs mixed on top would be FANTASTIC too. Look at the runny egg yolk being soaked up by my buttery toast. Do I really need to say more?


Let’s get started!

Gather your ingredients. Get the water boiling in a pan. We are gonna need to cook the asparagus.

ingredients!

Chop up the asparagus. Zest the lemon, grate the Parmesan and get some toast going. Take a breath.

asparagus chop

Cook the asparagus in the boiling water- set aside. Dry them on a paper towel.

freshly cooked

Put the asparagus in buttered ramekins- on a baking sheet.

asparagus foundation

Crack two eggs on top. Add pepper, salt, lemon zest & cayenne. Spoon cream on top.

(this was the part where I forgot that the recipe requires TWO eggs and cream! DOH!)

egg

After the eggs have been in the over for 5-7 mins (mine took 8) top with Parmesan & put back in for a min.

parm

Dig into that bad boy!

inside

My only regret was that I didn’t make enough toast!

Egg and Asparagus Gratins

(recipe from Sunset Magazine)

Serves 2

  • 12 stalks of asparagus
  • 4 large eggs
  • 2 tbsp. cream
  • 1 tsp. fresh lemon zest
  • salt
  • cayenne pepper
  • 1/4 cup grated Parmesan cheese

Cut asparagus into 1 inch lengths. In a large pan over high heat, bring about 1 inch of water to a boil. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Drain well.

Divide asparagus between 2 buttered 4-5 inch ramekins, or ovenproof dishes. Carefully break 2 eggs on top of the asparagus in each ramekin. Spoon 1 tablespoon cream on top of the eggs, then sprinkle evenly with lemon zest. Add salt & cayenne to taste.

Set ramekins on a baking sheet and bake at 450 degrees until eggs are done to your liking. It takes 5 to 7 minutes for firm whites and soft yolks. Sprinkle evenly with Parmesan cheese and bake for 1 minute longer. Serve immediately!!!

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16 Comments

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  • August 16, 2010

    Perfectly cooked egg. I wouldn’t mind one of those for dinner tonight.

  • August 16, 2010

    I’m wondering if I can substitute the cream with something else?

  • August 17, 2010

    There’s something so pretty about eggs baked in ramekins. This sounds delicious!

  • Kara
    August 18, 2010

    Ok, so I’m not usually one for substitutions, but I really wanted to make this for Clay’s birthday yesterday and I had farmers market eggs and veggies from our CSA. I used mushrooms and zuchini instead of asparagus, smoked paprika instead of cayenne and gruyère for the cheese. I also used milk since I did’t have any cream on hand. It was SO GOOD! I just sauteed the veggies with a little garlic and assembled and cooked per your instructions. Definitely a keeper of a recipe!

  • August 20, 2010

    I am going to make these for lunch right now. I don’t have any asparagus around though, so I am thinking maybe mushroom and . . . I’ll have to see what else is in the fridge from my farm share.

    OOOO! That reminded me. If you are free on Sunday, you should stop by my garden party and we can talk about this cookbook dinner thing.

  • August 23, 2010

    OMG who are you? Everything looks so delicious! I hate cooking but these photos makes me go in to the kitchen.

  • February 16, 2011

    Made this for dinner tonight. Didn’t realize we were out of asparagus so we made it with green beans. Still tasted amazing! Thanks for the recipe.

    Hope you don’t mind, but I linked to the recipe and your site on my blog. Keep up the good work!

  • April 14, 2011

    I WANT TO EAT THIS RIGHT NOW! I think I’m going to make it for dinner tonight.
    As always, thank you for your awesomeness :)

    • April 14, 2011

      awww thank YOU for your comments!

  • June 9, 2011

    this is dinner tonight, can’t wait to get that eggy goodness into my belly!

    • June 9, 2011

      eggy goodness! love it.

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