If eggs are served with runny yolks, they will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
Recipe information
Yield
Makes 2 (main course) servings
Ingredients
Preparation
Step 1
Set oven rack in upper third of oven, then preheat oven to 425°F.
Step 2
Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
Step 3
Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
Step 4
Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
Step 5
Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
Step 6
Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.
