Ingredients
-
1
-
2
-
1 1/4
-
1 1/2
-
1
-
-
8
-
-
-
-
-
-
-
-
Directions
Baked Egg and Asparagus Gratins, A quick and easy breakfast or brunch that is delicous and very attractive This recipe is from Anne Quatrano and appeared in Food and Wine Magazine (April, 2005) , I went with the last reveiwer, prepared the eggs so they wouldn’t be runny and couldn’t resist sprinkling the top with Gruyere perfect brunch yesterday!! Thanks Cheryl!
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Steps
|
1
Done
|
Preheat the Oven to 350. |
|
2
Done
|
in a Pie Plate, Toss the Bread Crumbs With the Melted Butter. |
|
3
Done
|
Bake For 6 Minutes, Stirring Once, Until Golden. |
|
4
Done
|
Meanwhile, Fill a Medium Saucepan With Water and Bring to a Rapid Boil. Add the Asparagus and Cook Until Crisp-Tender, About 3 Minutes. |
|
5
Done
|
Drain the Asparagus and Refresh Under Cold Running Water, Then Pat Dry. |
|
6
Done
|
in a Small Saucepan, Simmer the Heavy Cream With the Sliced Garlic; Season With Salt and Pepper. |
|
7
Done
|
Arrange the Asparagus in 4 Individual-Size Gratin Dishes and Season With Salt and Pepper. |
|
8
Done
|
Crack 2 Eggs Into Each Gratin Dish, Pour the Garlic Cream on Top and Sprinkle All Over With the Buttered Crumbs. |
|
9
Done
|
Bake the Eggs For 15 Minutes, or Until the Whites Are Firm and the Yolks Are Still Runny. |
|
10
Done
|
Serve at Once. |
