here is the tricky part about baked eggs...
in the past, i have overcooked my baked eggs. but i have undercooked them, too (like the other night). runny, snotty looking egg whites just dont sit well with us so i am going to give them another shot this week.
even though i kept putting them back in the oven to set up, they just couldnt quite get there. daniel thinks i had too much cream in them and maybe that affected the cook time.
what? you mean if it says 1 tsp of heavy cream i should stick with the 1 tsp and not douse the eggs in 2 or 3 teaspoons? huh?
even though they were undercooked they still had a great flavor to them. the asparagus stood in place where i would normally toss in herbs or onion/garlic/scallions. the lemon zest and the asparagus together gave the dish a bright sunny flavor and i think this would make a tasty brunch dish.
i will post a final recipe once i figure out what works best for my oven but i used shutterbean's recipe this time.