Baked Eggs with White Asparagus

Serves 3

It doesn't take long to make. 

Irene

Baked Eggs with White Asparagus

Ingredients 

6 white asparagus spears

3 tablespoons red onions or French shallots, diced

Olive oil

1 clove of garlic, minced

3 tablespoons white wine or vegetables broth

2/3 cup heavy cream or yogurt

1/4 cup grated old cheddar cheese or other cheese 

Salt and pepper to taste

6 eggs 

Chopped chives for topping, optional

 

Instructions 

Preheat the oven to 375°F. Place a 2" deep baking pan that will hold 3 ramekins, fill pan half full with water in the oven.

Trim bottom of the white asparagus stalks and peel from the top working downwards, do not peel tips.  Steam asparagus for about 8-10 minutes or until soft. Separate the asparagus tips and set them aside for topping. Cut the stalks into half inch pieces.

Meanwhile, in a preheated pan with olive oil sauté diced onions until soft.  Add garlic and white wine, and cook until the wine has completely evaporated. Stir in the cream or yogurt. Season with salt and pepper. Cook for a few more minutes add the asparagus pieces and mix. Divide the sauce mixture among 3 ramekins. Crack 2 eggs into each ramekin and place the grated cheese on top.

Place ramekins in the baking pan for a water bath. Bake for approximately 6 or 15 more minutes, depends on the heat of your oven and how cooked you like your eggs. Grill for a few minutes to get cheese brown and a bit crispy. Top with chives and decorate with the asparagus tips. 

Serve immediately even if it's very hot !!! With or without  toast.

 

Tip:

If you don't have ramekins, you can use a large pan like a soufflé dish, a corning wear type dish that goes in the oven. It will take longer to cook. Cut in slices and the serve it on plates.