A rare and delicious pairing.
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Sparkling Wine
Equipment and Supplies
- whisk
- 10-inch cast iron skillet
Ingredients
- 8 eggs
- 1 cup heavy cream, or half-and-half
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon white pepper, plus more for serving
- 2 tablespoons olive oil
- 1 leek, white and light green parts, cut in half and thinly sliced
- 8 ounces chanterelle mushrooms, sliced if large
- 12 ounces white asparagus, woody ends trimmed and cut into 2-inch pieces
- 1 clove garlic, pressed
- ½ teaspoon sumac, crumbled
Method
- Preheat the oven to 350°.
- In a medium bowl, whisk (Whisk it good!) the eggs, cream, and pepper. Add kosher salt to taste and set aside.8 eggs, 1 cup heavy cream, ¼ teaspoon white pepper, ¼ teaspoon kosher salt
- Heat the oil in a cast iron skillet over medium heat.2 tablespoons olive oil
- Add the leek and give it a whirl for 2 minutes.1 leek
- Oooh - the fun part. Toss in the mushrooms and give them a whirl around the pan for 5 minutes.8 ounces chanterelle mushrooms
- Let the asparagus join the fun and whirl them around for 3-5 minutes until they are soft.12 ounces white asparagus
- Add the garlic and heat just until warm, about 30 seconds.1 clove garlic
- Pour in the egg mixture and sprinkle on the sumac. Let them cook until the eggs are just starting to set, 3 minutes.½ teaspoon sumac
- Slide the into the oven oven and bake for 15-20 minutes until golden brown and the eggs are set.
Notes
Yes, this recipe works with green and purple asparagus, too.
Private Notes
Have you tried this recipe?Let us know how it was!