Asparagus-Chanterelle Baked Eggs

Chanterelle and Asparagus Baked Eggs

Chanterelle and Asparagus Baked Eggs

For Mother’s Day this year, I prepared a  Brunch including  a Leek Quiche, Fresh Fruit, Yogurt and Granola Parfaits and a new dish I have recently discovered, Baked Eggs. As I have a steady supply of Eggs now, I have been researching different Egg ideas and ways to serve them. Eggs are pretty versatile, and it’s no surprise that nearly every different culture uses them to their advantage.

I love recipes that allow many substitutions, and this one is just that! Different spices, herbs or vegetables that are in season or preferred can be used. Asparagus is in season right now, so that was a no-brainer for me. The reason I added Chanterelle mushrooms is because a friend of mine actually received some wild Chanterelle Mushrooms from her son-in law, and thought she would share some with me! Score! I got them a while ago, but dehydrated them and saved them for a special occasion. Today was that special occasion, and they were delicious.

Asparagus-Chanterelle Baked Eggs:

Makes 8

1 cup Chanterelle Mushrooms

8 Asparagus Spears

1  Medium Leeks

4 T. of Butter

1 tsp. Black pepper

1 tsp. Salt

1 1/2 cups of Cream

4 oz. Cream Cheese

1 cup Mozzarella Cheese

8 Whole  Eggs

Instructions:

Start with finding a nice baking dish. Ramekins, bowls, cups can all be used, but I find that a Jar is a beautiful solution. Jars are inexpensive and come in a huge variety. The jars I used are 1/5 liter Weck Jars.

Chop the Leeks finely and cut asparagus into small bite sized pieces.

Saute the Leeks and Asparagus and Mushrooms in the butter salt and pepper for about 5-7 minutes on Medium heat. then Add the Cream and heat until it comes to a boil and remove from the heat.

The Cream, Leeks, Mushrooms and Asparagus

The Cream, Leeks, Mushrooms and Asparagus

Wait for the cream mixture to cool a little bit, and then start assembling each jar.

Assembling the Weck Jars.

Assembling the Weck Jars.

Equally Divide the Mozzarella Cheese and the Cream Cheese between all eight of the Jars and then ladle the creamed mixuture into each dish.

Assembling the Weck Jars

Now it’s time to add the eggs.

Adding the Whole Egg

Adding the Whole Egg

Now they are ready for the Oven.

Now they are ready for the Oven.

I Bake the Eggs at 350 F for 15 Minutes, or until the eggs have just set… Et Voila.

Mother's day 170

I garnished with Chopped Chives and Shallots.

I garnished with Chopped Chives and Shallots.

Chanterelle and Asparagus Baked Eggs

Chanterelle and Asparagus Baked Eggs

It really is an Easy breakfast recipe that is sure to satisfy. I served toast along with these, and they must be served right away after baking.

 

Nobody Likes a Cold Egg…

 

jdm

4 responses to “Asparagus-Chanterelle Baked Eggs

  1. Pingback: Mother’s Day Brunch | Essentially Josh·

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