Baked Egg And Asparagus Gratins Recipes

ASPARAGUS WITH EGGS AND PARMESAN CHEESE

Steps:

• Preheat the oven to 450 degrees.
• Snap off the tough ends from the asparagus, and peel the lower half if the stalks are thick.
• Bring a large saucepan of water to a boil, and cook the asparagus until just tender, 5 - 8 minutes. Drain, refresh in cold water to set the color, and drain again. Pat dry with paper towels.
• Grease a small gratin dish with about half the butter. Arrange the asparagus spears, tips facing the same direction, in the prepared dish. Drape the prosciutto over the top, tucking the ends under.
• Break the eggs over the asparagus, sprinkle with the Parmesan cheese, and grind on some pepper.
• Cut the remaining butter into bits and dot the eggs and asparagus evenly.
• Bake until the whites are set and the yokes are still runny, 8 - 10 minutes.
• Eat piping hot.

CANADIAN BACON, ASPARAGUS AND EGG GRATIN WITH FONTINA CHEESE

Steps:

• Preheat oven to 375 degrees. Butter 9-1/2" oval gratin pan.
• Melt 1 T. butter in heavy medium skillet over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add asparagus, salt and pepper. Cook until asparagus begins to soften, about 4 minutes. Add bacon and stir 1 minute. Add 1/3 cup cream and pinch of cayenne pepper. Stir until heated through, 1 minute. Mix in mustard. Transfer to prepared pan.
• Make 4 nests in mixture, spacing evenly. Break egg into each nest. Drizzle 1 t. cream over each egg. Sprinkle with salt, pepper, and cayenne. Bake until whites are beginning to set but are still runny, 12 minutes.
• Preheat broiler. Sprinkle cheese over dish. Immediately broil until melted and beginning to brown, about 30 seconds. Serve immediately.