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!

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.

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

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

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

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!)

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

Dig into that bad boy!

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!!!