Saturday, 1 March 2014

BAKED EGGS - CREAMY

Creamy Baked Eggs with Asparagus and Pecorino


Time: About 1 hour. Serve these smooth, rich-tasting eggs as soon as they come out of the oven, with toast.

  • Yield: Serves 2

Ingredients

  • Butter for ramekins
  • 6 thin asparagus spears, ends trimmed
  • 4 large eggs
  • 1/4 cup milk
  • 1/4 cup lightly packed shredded pecorino
  • Pinch of sea salt or kosher salt
  • Freshly ground black pepper

Preparation

1. Preheat oven to 275°. Lightly butter two 4-oz. (1/2-cup) ramekins or ovenproof bowls and set in a baking pan just big enough to hold ramekins.
2. Slice asparagus thinly on the diagonal. Bring a small pot of water to a boil. Add asparagus; cook until just tender-crisp, 1 to 2 minutes, and scoop out into a colander. Keep water boiling, covered.
3. In a bowl, beat eggs with milk until smooth. Stir in cheese and salt. Divide mixture between prepared ramekins. Top each with half the asparagus and sprinkle with pepper.
4. Set ramekins in baking pan and put in oven. With oven door open, carefully pour hot water into baking pan up to the level of the eggs in ramekins. Bake until eggs are set in centers (touch to test), about 45 minutes. To remove ramekins, carefully pull oven rack out partway; lift ramekins from pan with tongs and set aside. Push rack with pan back into the oven to cool. Serve eggs immediately.

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