Serves 4
- 2 teaspoons of suitable oil
- 1 cup freshly breadcrumbs , (or standard or Gluten free)
- 2 bunches green asparagus, cut into 5cm lengths (S)
- ¾ cup (185ml) thick cream
- 1 large clove garlic, thinly sliced
- 8 large eggs
- Season with salt (can also use a little pepper salicylate tolerated or more relaxed)
1. Preheat oven to 180°C (160°C fan).
2. In a bowl, rub the oil into the breadcrumbs, transfer to a baking sheet and bake for about 76 minutes, or until golden.
3. Plunge asparagus into a pan of lightly salted boiling water and cook for about 3 minutes, or until water bright green. Drain and refresh under cold water. Pat dry.
4. Combine cream with garlic in a small pan, season with salt and pepper and bring to a simmer.
5. Arrange asparagus in 4 gratin dishes and season with salt and pepper. Crack 2 eggs into each dish, pour over the cream mixture and sprinkle with reserved breadcrumbs. Bake for about 15 minutes, or until the eggwhites are firm but the yolks still runny. Serve immediately.
Credit: Original Recipe by Loukie Werle. Photography William Meppem. Styling Kate Nixon. Found at Kitchen Nine.com
(has had a slight makeover, to make it food chemical intolerance friendlier)
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