Baked Egg and Asparagus with Gruyère

This simple and delicious dish is perfect for a quick breakfast or a light lunch. The key is to bake it just long enough for the cheese to melt and the egg white to set while the yolk stays runny.

Ingredients

• 1 large egg
• A handful of fresh asparagus spears
• 1/4 cup shredded Gruyère cheese (or another good melting cheese like Swiss or Comté)
• 1/2 tablespoon butter, for greasing
• Salt and black pepper to taste
• Fresh chives, chopped, for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the asparagus. Rinse the asparagus and snap off the tough, woody ends. The ends will naturally break where the stalk becomes tender.
3. Prepare the dish. Use the butter to lightly grease a small, oven-safe ramekin.
4. Layer the ingredients. Place about half of the shredded cheese at the bottom of the ramekin. Stand the asparagus spears upright around the inside edge of the ramekin, pressing them gently into the cheese.
5. Add the egg. Carefully crack the egg into the center of the ramekin.
6. Top with cheese and season. Sprinkle the remaining cheese over the egg and asparagus. Season generously with salt and pepper.
7. Bake. Place the ramekin on a baking sheet and bake for 10-15 minutes. The dish is ready when the egg white is set, the cheese is bubbly and golden brown, but the yolk is still soft.
8. Garnish and serve. Carefully remove the ramekin from the oven. Sprinkle with fresh chives, if using, and serve immediately with a slice of toasted bread for dipping.

Enjoy your meal! Let me know if you’d like another recipe idea.