Baked Eggs With Asparagus, Ham, and Gruyère

baked-eggs-asparagus-ham
Photo by Jose Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 555 calories
    • 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
  • April 2011

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 bunch asparagus, cut into 1-inch pieces
  3. Check 1 shallot, chopped
  4. Check 6 large eggs
  5. Check 1 1/2cups half-and-half
  6. Check kosher salt and black pepper
  7. Check 4cups torn baguette
  8. Check 1cup Gruyère, grated (4 ounces)
  9. Check 4ounces 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.