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Baked Eggs with Asparagus

each egg bakes in its own ramekin, scale up ingredients to fit

Ingredients
  • sautéed vegetables for the bottom (chopped asparagus, bell pepper, or chard with a little green onion or shallot)
for each ramekin
  • a tablespoon or two of sautéed vegetables for bottom of the ramekin
  • butter for the ramekins and a dab to top each egg
  • 1 egg
  • 1 tablespoon heavy cream
  • salt and freshly ground black pepper
Serve with griddled or toasted sourdough, additional asparagus or other vegetable
Instructions
Sautéed Vegetables

  1. Preheat oven to 325°F.

  2. Heat a tablespoon of olive oil or butter (or some of each) and cook the vegetables you'd like for 5 or 10 minutes, until softened. Set aside to cool slightly.

Assembly

  1. Lightly butter the inside of each ramekin. Add a tablespoon or two of cooked vegetables to the bottom of each ramekin. Crack in an egg, add salt and pepper, top with a tablespoon of cream each, and a dot of butter.

  2. Place ramekins in a baking pan, fill pan halfway with boiling water, then bake for 15–20 minutes, until egg is set. Remove ramekins from the water bath and serve right away.