Egg and Asparagus Gratin Recipe

Egg and Asparagus Gratin Recipe

  • 12 asparagus spears
  • 8 Safeway SELECT Organic Large Eggs
  • 1/4 cup Lucerne Whipping Cream, divided
  • 1 teaspoon grated lemon peel
  • Salt
  • Cayenne
  • 1/2 cup Safeway SELECT Verdi Grated Parmesan Cheese, divided
  1. In a wide frying pan, bring about 1 inch water to a boil over high heat. Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain well.
  2. Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes. Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of the cream over eggs in each dish. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
  3. Set dishes on a baking sheet and bake in a 450 degree F oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks). Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.
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