Green Olive and Asparagus Baked Egg Gratin

Green Olive and Asparagus Baked Egg Gratin

  • prep
  • cook
  • 4 servings


  • 4 Tbsp unsalted butter, divided

  • 2 cloves garlic, chopped

  • 3/4 lb asparagus, tough ends removed and cut into 2-inch pieces

  • 1/2 cup Lindsay Crafted Green Ripe Pitted Olives, drained, pitted and halved

  • Salt and freshly ground pepper

  • 1 1/2 cups heavy cream

  • 1 cup Panko bread crumbs

  • 4 eggs

  • 4 Tbsp grated Pecorino cheese

Cooking Directions

  1. Preheat the oven to 400°F. Place four gratin dishes onto a baking sheet.

  2. Warm 4 tablespoons of butter in a skillet over medium-high heat. Add the garlic and sauté until soft, about 1 minute. Stir in the asparagus and green olives and season to taste with salt and pepper. Pour in the cream, bring to a simmer, reduce heat to low, and simmer for 4 minutes.

  3. Using a slotted spoon, divide the asparagus and olives into 4 gratin dishes (or 5-inch ramekins) and then divide the cream among the dishes and sprinkle on the Pecorino cheese.

  4. In a clean skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add one whole egg over each dish on top of each ramekin and sprinkle the Panko. Toast the bread crumbs until golden, and until egg is cooked to your preference. Recommended about 6 minutes.