Baked Eggs With Asparagus, Ham, and Gruyère
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 555
- Fat 33g
- Sat Fat 15g
- Cholesterol 395mg
- Sodium 1,233mg
- Protein 32g
- Carbohydrate 33g
- Sugar 3g
- Fiber 2g
- Iron 5mg
- Calcium 443mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Get a head start on this brunch-friendly dish the night before: Prepare the egg mixture, transfer it to ramekins, cover with
foil, and refrigerate for up to 12 hours. The next morning, bake as directed.
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