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Breakfast / Brunch, Cooking For a Crowd, Easter brunch, Easy Entertaining, Gluten-Free, Holiday Breakfasts, Kid Friendly, Make Ahead, One-Dish Meal, Vegetarian, Vegetarian Main Meals March 16, 2013

#SundaySupper: Springtime Egg Bake with Asparagus and Artichokes

baked eggs, asparagus, artichokes, recipe for a spring brunch, Easter

Spring has moved into the Bay Area and unpacked all her suitcases full of flowering trees, daffodils, crocuses, and leafing rose bushes. She’s planning to stay for awhile. We have a long tangle of wisteria that frames the front of the house, loaded with large fuzzy oval buds about to burst open with a spill of purple flowers, which I impatiently wait for every year. Spring drama on a twig.

But we’re not actually there right now.

We’re in the mountains with remnants of snow on the ground, and small, tight buds just starting to form on the aspens, greedily holding in all their energy. The generosity of spring hasn’t quite arrived here, the mountains have their own calendar; but with all the glorious sunshine, we know it can’t be far away. And it’s hard to complain too much, because to say it’s been a mild winter in the Sierras would be a serious understatement.

The theme for this Sunday’s #SundaySupper is Spring and all that’s green (we couldn’t completely ignore St. Patrick’s Day after all), so I made this egg bake that’s perfect for a spring brunch. It uses spring onion (or if you can’t find them yet where you live, green onions will do just fine), asparagus and baby artichokes.

vegetarian egg bake with asparagus, artichokes, for spring brunch, Easter

Look how soft and almost creamy the texture is!

A Few Cooking Notes:

It’s important to allow the sautéed onion mixture cool down before stirring into the eggs, to make sure you don’t end up with scrambled eggs. It doesn’t take much heat to curdle them. If you’re in a hurry, though, just spoon large spoonfuls into the eggs, one at a time, whisking the egg mixture the entire time to disperse the warm onions.

There’s a lot of ‘filling’ to this recipe between the onions, leeks, asparagus, and potatoes. I whipped four of the egg whites to a froth just approaching stiff, and folded them into the egg mixture to create a lighter, more springy texture. If you like a denser egg bake, just mix the 12 eggs together without separating any whites out.

The entire egg bake can be made ahead up to the point where  the whipped egg whites are folded in. The egg mixture can be refrigerated overnight, as can the cooked asparagus and artichokes. Ninety minutes before serving, remove everything from the refrigerator, whip the egg whites, fold them into the eggs, pour into a casserole, top with the asparagus and artichokes, and bake.

Serve with strips of bacon on the side for the meat eaters in the family, and a fresh green salad with avocados.

Have a pitcher of mimosas nearby.

 

Egg Bake with Asparagus and Artichokes for a Spring Brunch

     by Susan Pridmore

     Serves 6 adults

       Prep Time: 25 minutes

       Cook Time: 2 hours 15 minutes

Ingredients 

  • 6 cups water
  • 1 lemon
  • 3 cloves of garlic, smashed
  • 1/2 cup white wine
  • sprig of thyme
  • 2 1/2 teaspoons salt, divided
  • 3 baby artichokes
  • 1 large spring onion, or 4 green onions (scallions)
  • 1 large leek, washed, and thinly sliced across its ribs, about 2 cups
  • 1 onion, finely diced, about 2 cups
  • 1 pound asparagus
  • 1 russet potato
  • 3 cloves of garlic, minced
  • 1 Serrano pepper (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon Herbes de Provence
  • 8 large eggs and 4 eggs separated
  • 1 cup 1% milk
  • 1 cup grated Parmesan cheese, plus 1 tablespoon for dusting after baking
  • 1/2 cup grated fontina cheese

Instructions

Preheat the oven to 350 degrees F.

Combine the water, juice from the lemon, smashed garlic, wine, and 1 teaspoon salt in a large pot over medium-high heat. Bring to a simmer.

Cut the baby artichokes in half, slice off the stem and top one inch of the artichoke. Peel the leaves off and discard until you reach light green leaves. Add the artichokes to the simmering water. Simmer for 20 minutes, or until tender.

While the artichokes are simmering, dice the spring onion (or if using scallions, slice into one inch segments). Prep the onions and leeks, and combine with the spring onions in a medium bowl.

Slice or break off the ends of the asparagus, and slice into one inch pieces un to two inches below where the spears begin. Add the cut pieces to the bowl with the onions. Reserve the spears.

Grate the potato using a large hole grater. Mince the garlic. Seed and mince the Serrano pepper. Add all to the bowl with the onions.

Heat the olive oil in a sauté pan or soup pot over medium heat, and add the onions, asparagus, 2 1/2 teaspoons salt, and the Herbes de Provence. Sauté for five minutes. Reduce the heat and cover, and cook for an additional 10 minutes. Cool slightly.

When the artichokes are tender, remove from the heat and add the asparagus spears for 7 minutes, or until just tender.

Whisk the 8 whole eggs and 4 yolks together in a large bowl. Add the milk, cheeses, and potato. Gradually whisk in the onion mixture one large spoonful at a time, unless the onion mixture is close to room temperature.

The recipe can be made ahead to this point, with all components wrapped and refrigerated overnight.

Whip the egg white to a medium firm peak, and fold into the egg mixture using a large spatula. It’s best to fold the egg white in one-third at a time.

Butter or oil the baking dish, and pour the eggs in. Top with the artichokes and asparagus spears.

Place the baking dish on a baking sheet and bake on the middle rack for 75 minutes, or until firm in the middle. The eggs will begin to brown after the first half hour, and I recommend covering the dish with foil at this point for the remaining baking time.

Allow to sit for 15 minutes before serving.

Serve with bacon or sausage for the meat eaters at the table, and a big green salad with avocados for everyone.

And maybe a pitcher of mimosas nearby.

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If you’re in the mood for some springtime at your table too, just take a look at what the rest of the #SundaySupper family has cooked up. You’ll have ideas enough to fill the entire season.

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

 

 

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59 Responses to “#SundaySupper: Springtime Egg Bake with Asparagus and Artichokes” Subscribe

  1. The Ninja Baker March 17, 2013 at 1:00 am #

    Ahhh, I can almost breathe the crisp mountain air you so eloquently described, Susan.

    And I only imagine how yummy those onions, eggs and veggies taste. (Thank you for the tip on cooling the onions before proceeding with eggs.)

    This is the perfect recipe for a #SundaySupper celebrating all things green and springtime!

    Reply
  2. Rita March 17, 2013 at 1:15 am #

    Love this, Susan! I developed a similar recipe for a client (without the yummy spring veggies though) in which the “batter” could be frozen in a ziplock until ready to thaw and bake.. Worked great.
    Rita recently posted..Comment on Easiest Ever No-Knead Artisan Bread by Rosie’s KitchenMy Profile

    Reply
  3. Susan 30A EATS March 17, 2013 at 2:23 am #

    Fresh onions, veggies and eggs works for me every time! Great recipe and photos!

    Reply
  4. CCU March 17, 2013 at 2:54 am #

    Mmmm I would love to try this recipe :D

    Cheers
    CCU
    CCU recently posted..Guest Post #2: Apple Pie Egg RollsMy Profile

    Reply
  5. apuginthekitchen March 17, 2013 at 5:35 am #

    What a beautiful tart, I love Spring and this epitomizes spring IMHO. Gorgeous photography and a perfect recipe. I can’t wait for the spring vegetables to appear at our farmers markets here on the East coast.
    apuginthekitchen recently posted..Happy St. Patricks DayMy Profile

    Reply
    • The Wimpy Vegetarian March 17, 2013 at 12:30 pm #

      Thanks Suzanne! And very Happy St. Pats to you today. Those spring vegetables will be showing up soon enough. It’s always at this time of year I feel the difference between our weather patterns, and then suddenly before I know it, you’ve launched into summertime weather, and we’re socked in with fog :-)
      The Wimpy Vegetarian recently posted..#SundaySupper: Springtime Egg Bake with Asparagus and ArtichokesMy Profile

      Reply
  6. Paula @ Vintage Kitchen March 17, 2013 at 6:01 am #

    Mmmm… this has gotten me hungry Susan. It looks unbelievably soft and creamy! I like the name egg bake. And the ingredients. It doesn´t get more spring-y than that!
    Paula @ Vintage Kitchen recently posted..Caramelized Grapes and Brie Whole Wheat Galette #SundaySupperMy Profile

    Reply
  7. Lane @ Supper for a Steal March 17, 2013 at 6:12 am #

    These are some of my favorite flavors! Great tip about whipping the egg whites. I need to try that on a few other baked egg dishes I make.
    Lane @ Supper for a Steal recently posted..Spinach and Cheddar Quiche for St Patrick’s Day Brunch | #SundaySupperMy Profile

    Reply
  8. sunithi March 17, 2013 at 6:17 am #

    Looks very hearty and yumm ! Have to try this :)
    sunithi recently posted..Fresh Mango Berry Mousse With Coconut Cream #SundaySupper #VeganMy Profile

    Reply
  9. Shelby | Diabetic Foodie March 17, 2013 at 6:50 am #

    I love the idea of asparagus and artichokes together. And fontina cheese too! Yum!
    Shelby | Diabetic Foodie recently posted..Asparagus and Prosciutto Bundles for #SundaySupperMy Profile

    Reply
  10. Shannon @VillageGirlBlog March 17, 2013 at 7:24 am #

    This looks amazing! And hearty enough for us still in the grips of winter. I can not wait to try this out. Yum!
    Shannon @VillageGirlBlog recently posted..Asparagus and Spring Onion Frittata for #SundaySupperMy Profile

    Reply
  11. Jen @JuanitasCocina March 17, 2013 at 7:28 am #

    This is gorgeous! Bookmarked!
    Jen @JuanitasCocina recently posted..Creamy Meyer Lemon Pasta ~ Springtime #SundaySupper!My Profile

    Reply
  12. Bea March 17, 2013 at 8:14 am #

    Spring has sprung in PDX as well. It is so beautiful and the trees are now blooming as well :)

    Your dish sounds like THE perfect springtime breakfast. It sounds and looks amazing!
    Bea recently posted..Asparagus Gazpacho for #SundaySupper {#vegan}My Profile

    Reply
  13. Alice @ Hip Foodie Mom March 17, 2013 at 9:16 am #

    I absolutely love this! What a beautiful egg bake! so pretty! Love the artichokes and asparagus on top! and with mimosas? Oh my goodness, love it!
    Alice @ Hip Foodie Mom recently posted..Brown Butter Brussels Sprouts with Pancetta and Crispy Shallots for #SundaySupperMy Profile

    Reply
  14. Martin D. Redmond March 17, 2013 at 9:32 am #

    I really shouldn’t read these post before I’ve had breakfast;-) I’m now craving this amazing dish! Thanks for sharing!
    Martin D. Redmond recently posted..Wines to Pair with Springtime #SundaySupper DishesMy Profile

    Reply
  15. Soni March 17, 2013 at 9:48 am #

    This is making me so hungry right now!! I love artichokes but haven’t gone beyond pastas yet and your recipe looks like the perfect way to enjoy the delicious flavors :) Beautiful dish!
    Soni recently posted..Green Garbanzo Hummus #SundaySupperMy Profile

    Reply
  16. Anne @ Webicurean March 17, 2013 at 10:47 am #

    wow that’s beautiful! I didn’t realize you were in the Bay Area too! (or maybe I did and forgot? that happens, you know) We haven’t made it Tahoe this season, but that’s OK … we’re currently enjoying the warm spring weather in SF!
    Anne @ Webicurean recently posted..Asparagus Pesto w/Heirloom Fingerlings & Orecchiette #SundaySupperMy Profile

    Reply
  17. Diana @GourmetDrizzles March 17, 2013 at 11:37 am #

    This is so beautiful, Susan! I love the ingredients, and your lovely reminders of Springtime make me miss that side of the country! Thanks for sharing… can’t wait to try this!!! ;-)

    Reply
  18. Conni @FoodieArmyWife March 17, 2013 at 11:53 am #

    Oh Susan, this is simply beautiful! You have so many wonderful things in here!

    Reply
  19. Laura | Small Wallet, Big Appetite March 17, 2013 at 12:26 pm #

    I absolutely love asparagus and artichokes but I have never tried them in a dish together. I can’t wait to give this one a try.
    Laura | Small Wallet, Big Appetite recently posted..Pea Shoot Risotto #SundaySupperMy Profile

    Reply
  20. Nancy @ gottagetbaked March 17, 2013 at 12:34 pm #

    Susan, I love your photos – this egg bake looks amazing! And YES to the pitcher of mimosas (or as I sometimes call it, “breakfast”).
    Nancy @ gottagetbaked recently posted..Coconut Raspberry Layer Cake for #SundaySupper Spring RecipesMy Profile

    Reply
  21. Amy Kim (@kimchi_mom) March 17, 2013 at 12:57 pm #

    Love spring vegetables and these two are my favorites especially the baby artichokes. Beautiful photos! Thanks for sharing!
    Amy Kim (@kimchi_mom) recently posted..Pink Water Kimchi (Nabak Kimchi) #SundaySupperMy Profile

    Reply
  22. Renee March 17, 2013 at 1:26 pm #

    Absolutely gorgeous egg bake! I want to dig in right now.
    Renee recently posted..Strawberry Sorbet for #SundaySupperMy Profile

    Reply
  23. Susan March 17, 2013 at 2:41 pm #

    This is so gorgeous and full of favorite vegetables! Keeping this one is mind for my next brunch.

    Reply
  24. Carla March 17, 2013 at 4:11 pm #

    Love the idea of baked eggs since you dont have to keep too much of an eye on it! Seems like everyone is doing asparagus haha
    Carla recently posted..Cadbury Creme Egg Pull Apart Sweet Rolls #SundaySupperMy Profile

    Reply
  25. Sarah March 18, 2013 at 6:32 am #

    Its so pretty! And my family would love this, we’re fans of all these ingredients
    Sarah recently posted..Sweet Ginger Scallion Noodles for a Springtime #SundaySupperMy Profile

    Reply
  26. Alice @ Hip Foodie Mom March 18, 2013 at 6:54 am #

    Congrats on Food Gawker! Ours dishes are right next to each other! :)
    Alice @ Hip Foodie Mom recently posted..Brown Butter Brussels Sprouts with Pancetta and Crispy Shallots for #SundaySupperMy Profile

    Reply
  27. Helene Dsouza I Masala Herb March 18, 2013 at 6:57 am #

    Hi Susan! I can’t wait to try your recipe, but I ll have to wait until I get some artichokes. Thanks for sharing, I am going to treasure it! =)

    Reply
  28. Renee - Kudos Kitchen March 18, 2013 at 3:27 pm #

    This is one gorgeous dish (and your photos are amazing)!
    I especially love that you added the cooking notes to your post with your helpful tips so the recipe can be recreated without trouble. Thanks so much for the recipe. It’s a perfect spring dish!

    Reply
  29. Audrey's Mamma March 18, 2013 at 5:41 pm #

    That looks too pretty to eat! I love artichokes so this is a dish I would love to try with the girls.

    Reply
  30. Evie March 18, 2013 at 7:22 pm #

    I think this looks amazing and I’m going to try it this week! Do you think artichoke hearts would work ok? I very rarely see baby artichokes here.

    Reply
  31. Angie @ Big Bear's Wife March 19, 2013 at 7:36 am #

    This is just down right beautiful! I love it!

    Reply
  32. Tara March 19, 2013 at 3:14 pm #

    That is so delicious looking!! I have to make this one!!
    Tara recently posted..Crab Cakes with Smoky AioliMy Profile

    Reply
  33. Cindys Recipes and Writings March 19, 2013 at 6:02 pm #

    Great spring combo!

    Reply
  34. mjskit March 20, 2013 at 8:20 pm #

    And here I thought the top view looked delicious, then I scrolled down and saw the “piece” of this bake. Oh my! What a delicious burst of spring and a perfect meal! I wouldn’t even serve a side dish with this. Just hand me a BIG piece and and fork. Enjoy the rest of your time in the mountains! I bet it’s beautiful there.
    mjskit recently posted..Meyer Lemon Sherbet and an Assortment of Meyer Lemon RecipesMy Profile

    Reply

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