Ingredients with Measurements:
- 8 large eggs
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1/4 cup breadcrumbs
Special equipment needed:
- 9-inch baking dish
- Large pot for boiling asparagus
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling salted water, cook the asparagus until tender, about 3-4 minutes. Drain and rinse with cold water to stop the cooking process.
3. In a mixing bowl, whisk together the eggs, heavy cream, Gruyere cheese, salt, and black pepper.
4. Grease a 9-inch baking dish with butter.
5. Arrange the cooked asparagus in the bottom of the baking dish.
6. Pour the egg mixture over the asparagus.
7. In a small saucepan, melt the remaining butter over medium heat. Add the breadcrumbs and stir until coated with butter.
8. Sprinkle the breadcrumb mixture over the top of the egg mixture.
9. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 425
Fat per serving: 35g
Carbohydrates per serving: 9g
Protein per serving: 20g
Substitutions for ingredients:
- Heavy cream: Half-and-half, whole milk, or coconut milk can be used as a substitute.
- Gruyere cheese: Swiss cheese or cheddar cheese can be used as a substitute.
- Asparagus: Broccoli or green beans can be used as a substitute.
Variations:
- Add diced ham or bacon for a meatier version.
- Use different types of cheese, such as Parmesan or feta.
- Add chopped herbs, such as parsley or chives, for extra flavor.
Tips and tricks:
- Make sure to rinse the cooked asparagus with cold water to stop the cooking process and prevent it from becoming mushy.
- Let the dish cool for a few minutes before serving to allow the eggs to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the eggs are not setting, bake for an additional 5-10 minutes.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
Make sure to cook the eggs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Scalloped eggs have been a popular dish in America since the early 1900s.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve for breakfast, brunch, or as a light dinner.
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