Green Olive & Asparagus Baked Egg Gratins

Green Olive & Asparagus Baked Egg Gratins

  • 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 Natural California Green Ripe 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 2 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.

  4. In a clean skillet over medium-high heat, melt the remaining 2 tablespoons of butter and add the Panko. Using a wooden spoon and stirring often, toast the bread crumbs until golden, about 6 minutes.

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