Shirred Eggs with Asparagus

Shirred eggs with asparagus is an impossibly simple breakfast or brunch dish that requires just 5 minutes of prep. Silky smooth, luxurious, creamy eggs with fresh spring asparagus. An indulgent and easily adaptable breakfast for one or a whole crowd.

½ lb asparagus, trimmed
¾ cup heavy cream
1½ tsp. Dijon mustard
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
4 large eggs
1 Tbsp. fresh dill, chopped
1 pinch red pepper flakes
maldon sea salt or truffle salt

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

After trimming ends off of asparagus, use a vegetable peeler to shave thin layers of asparagus. Layer asparagus in two medium, flat ramekins (the ones pictured are approximately 10x6x1½" and hold just under 16 oz).

In a small bowl, whisk together heavy cream, dijon, salt, pepper, and 1 Tbsp. chopped dill. Pour half of the cream mixture over the shaved asparagus.
Make two small wells in each dish, then carefully pour an egg into each. Drizzle the remaining cream over the egg whites, being careful not to cover the yolks.

Bake for 12-15 minutes, or until egg whites are set and the yolks are cooked to your liking. Top with fresh dill, red pepper flakes, and a sprinkle of maldon sea salt or truffle salt.

Serve immediately.

Makes 2 servings.

Cook's Notes: To create one large dish of shirred eggs, cook in a larger baking dish. Cooking time may vary slightly, as the heat may cook the eggs on the outer edges before the center eggs are set. Check and adjust time accordingly. Shirred eggs are perfect for experimenting with mix-ins. Add caramelized onions, goat cheese, a sprinkling of parmesan, spinach, or anything else you love to eat with your eggs. Just make sure the extra ingredients are cooked before you add them to the ramekins unless they're very thin (like the shaved asparagus).