Creamy Baked Eggs with Asparagus and Pecorino

Creamy Baked Eggs with Asparagus and Pecorino
Photo by Thomas J. Story

Ingredients

  • ¼ cup milk
  • Pinch of sea salt or kosher salt
  • Freshly ground black pepper
  • 4 large eggs
  • ¼ cup lightly packed shredded pecorino
  • ¼ cup lightly packed shredded pecorino
  • Butter for ramekins
  • + 7 more ingredients
    • Pinch of sea salt or kosher salt
    • Freshly ground black pepper
    • Butter for ramekins
    • 6 thin asparagus spears, ends trimmed
    • ¼ cup milk
    • 6 thin asparagus spears, ends trimmed
    • 4 large eggs

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...

View full recipe at My Recipes

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