Chehalem Ridge Bed and Breakfast
Baked Egg & Asparagus Gratin: Breakfast-Brunch
1/4 cup dry bread crumbs
1 tablespoon butter, melted
16-20 asparagus spears, trimmed
1/2 cup heavy cream
1 garlic clove, smashed
salt and pepper
8 farm fresh eggs
1/4 cup Parmesan cheese, grated
Preheat oven to 350 degrees. In a pie plate, toss the breadcrumbs with the melted butter. Bake for 6 minutes, until golden. Let cool a bit.
Put cream, garlic, salt and pepper in a microwave-proof bowl. Heat on high until just simmering. Let steep a few minutes and then strain.
Place trimmed asparagus in a damp paper towel. Par-cook the asparagus in the microwave on high for 1-2 minutes, until crisp-tender.
Spray gratin dishes with non-stick spray. Divide the asparagus spears (4-5 per dish) into 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.
Bake for 12-15 minutes, or until the whites are firm and the yolks are still runny Let sit for 2 minutes before serving, but not more than 5. Note: You can do steps one and two ahead of time and keep the bread crumbs and garlic cream in the refrigerator. When you are ready to make the gratin in the morning, assemble in individual gratin dishes and bake.