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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings
Calories 262
Calories from Fat 172		(65%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 454mg		151%
Sodium 343mg		14%
Potassium 262mg		7%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 1.0g	3%
	Sugars 1.5g
Protein 18.8g		37%
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Egg and Asparagus Gratin

Recipe #322652 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sivadmil
Sep 3, 2008

Great for a low-carb breakfast or lunch dish, this dish features fresh asparagus baked with eggs in shallow individual casseroles or ramekins.

1
In a wide frying pan, bring about 1 inch water to a boil over high heat. Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain well.
2
Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes. Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of the cream over eggs in each dish. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
3
Set dishes on a baking sheet and bake in a 450°F oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks). Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.