Baked Eggs With Asparagus, Ham, and Gruyère

Baked Eggs With Asparagus, Ham, and Gruyère
Jose Picayo
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preparation
20
minutes
cooking
100
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
1
bunch asparagus, cut into 1-inch pieces
1
shallot, chopped
6
large eggs
1 1/2
cups
half-and-half
kosher salt and black pepper
4
cups
torn baguette
1
cup
Gruyère, grated (4 ounces)
4
ounces
ham, roughly chopped

Directions

  1. Heat oven to 350° F. Heat the oil in a large skillet over medium-high heat. Add the asparagus and shallot and cook until tender, 4 to 6 minutes; let cool.
  2. In a large bowl, whisk together the eggs, half-and-half, ¾ teaspoon salt, and ½ teaspoon pepper. Fold in the baguette, Gruyère, ham, and the asparagus mixture.
  3. Transfer the egg mixture to four 10-ounce ramekins, cover with foil, and refrigerate for 30 minutes. Bake on a rimmed baking sheet until set, 30 to 35 minutes. (Alternatively, transfer the egg mixture to an 8-inch square baking dish, cover with foil, refrigerate for 30 minutes, and bake until set, 35 to 40 minutes.) Uncover and cook until golden, 10 to 15 minutes more.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 555
  • Fat 33 g
  • Sat Fat 15 g
  • Cholesterol 395 mg
  • Sodium 1,233 mg
  • Protein 32 g
  • Carbohydrate 33 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 5 mg
  • Calcium 443 mg
What does this mean? See Nutrition 101.

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