Baked Eggs With Asparagus, Ham, and Gruyère
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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 .
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.