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Egg and Asparagus Gratin




Source of Recipe


low carb luxery.com


Recipe Link: http://www.lowcarbluxury.com/recipes/recipe-veggieside10.html

List of Ingredients




12 asparagus spears *
8 large eggs
1/4 cup whipping cream, divided
1 teaspoon grated lemon peel
salt to taste
cayenne to taste
1/2 cup grated parmesan cheese, divided
shredded cheddar cheese [optional]



Recipe



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), or to your tenderness preference. Drain well.

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.

Set dishes on a baking sheet and bake in a 450° 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. (If you are using the cheddar cheese sprinkles as well, add them after the parmesan extra baking minute and give it 1-2 more minutes to melt and bubble.)