Baked Eggs With Asparagus, Ham, and Gruyère

Jose Picayo

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Serves 4| Hands-On Time: 20m | Total Time: 1hr 40m

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.

By Charlyne Mattox, May 2011

See Nutritional Information for this recipe »

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.