Sunday Brunch Edition: Asparagus Egg Bake for 2

So this weekend has been yet another where we have left the house only to grocery shop and scout the Goodwill and Salvation Army for Steampunk goodies. Still getting over the virus from hell and being away from each other for 2 weeks, Joe and I spent the better part of the weekend sitting on the couch, watching movies, cooking, doing laundry, drowning ourselves in tea and cough medicine, and doing minimalist art projects.

Joe has been playing with his dremel and making a really neat wood ring. I did crossword puzzles and read. Since I am in the upswing of the illness and he is still struggling, I did most of the cooking. As a special treat, I made us brunch this morning. Let me start off my explaining, the following recipe is NOT what the original source, Sue Doeden suggests. It is my (typical) artistic interpretation.

INGREDIENTS

  • 3 large eggs
  • 1/2 cup milk
  • 1 tablespoon butter (melted)
  • 2 English muffins
  • 1/4 cup shredded extra sharp cheddar
  • 6 asparagus spears (cut into 1-inch pieces)
  1. Preheat oven to 325 degrees F.
  2. Crack eggs into a bowl and add milk, whisking together.
  3. Add tablespoon of melted butter and whisk until equally mixed.
  4. Lightly grease 2 ramekins with olive oil.
  5. Cut 1 of the English muffins (I used Thomas’ whole grain, which is healthier without that gritty taste the whole wheat ones have) and cut into 1/2 inch cubes. Cover the bottom of the ramekins with the muffin (approximately 2/3 of the muffin) between the two.  Save the other English muffin to toast for the side.
  6. Layer 1/2 the amount of asparagus pieces and 1/2 the shredded cheddar, then the remaining chopped English muffin and asparagus.
  7. Pour the egg, milk, butter mixture over the top. It should just reach the rim, as it settles in between the dry ingredients. IMG_1822
  8. If desired, sprinkle the remaining cheese on top.
  9. Place the ramekins on a baking pan (in case of spills–they will happen) and put into the oven to cook for 25 minutes.

Serve immediately with a side of English muffin, fresh fruit (I used blackberries and mandarin oranges), and french press coffee (Vermont Coffee Co. is my weakness).

Happy brunching!

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