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Categories:Viewed: 16 - Published at: 5 years ago
Ingredients
- 1 garlic clove, thinly sliced
- 1 1/4 pounds asparagus, cut into 2-inch lengths
- 8 large eggs
- 1 cup dry bread crumbs, preferably panko
- 2 tablespoons unsalted butter, melted
- Salt and freshly ground pepper
- 1 1/2 cups heavy cream
Method
- Preheat the oven to 350.
- In a pie plate, toss the bread crumbs with the melted butter.
- Bake for 6 minutes, stirring once, until golden.
- Meanwhile, fill a medium saucepan with water and bring to a rapid boil.
- Add the asparagus and cook until crisp-tender, about 3 minutes.
- Drain the asparagus and refresh under cold running water, then pat dry.
- In a small saucepan, simmer the heavy cream with the sliced garlic; season with salt and pepper.
- Arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper.
- Crack 2 eggs into each gratin dish, pour the garlic cream on top and sprinkle all over with the buttered crumbs.
- Bake the eggs for 15 minutes, or until the whites are firm and the yolks are still runny.
- Serve at once.
