Baked Egg And Asparagus Gratins

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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).

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Steps

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Preheat the oven to 350.

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In a pie plate , toss the bread crumbs with the melted butter.

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Bake for 6 minutes , stirring once , until golden.

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Meanwhile , fill a medium saucepan with water and bring to a rapid boil.

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Add the asparagus and cook until crisp-tender , about 3 minutes.

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Drain the asparagus and refresh under cold running water , then pat dry.

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In a small saucepan , simmer the heavy cream with the sliced garlic.

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Season with salt and pepper.

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Arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper.

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Crack 2 eggs into each gratin dish , pour the garlic cream on top and sprinkle all over with the buttered crumbs.

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Bake the eggs for 15 minutes , or until the whites are firm and the yolks are still runny.

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Serve at once.

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Ingredients

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dry breadcrumbs, unsalted butter, asparagus, heavy cream, garlic clove, salt & freshly ground black pepper, eggs