Soft fluffy egg bake loaded with asparagus, leeks and potatoes, topped with artichokes.
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.
But I'm so ready for Spring. 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.
Look how soft and almost creamy the texture is!
Cook's Tips:
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.
Wimpy Tips:
Fold ½ pound crabmeat into the egg mixture.
Asparagus Egg Bake
Ingredients
Artichokes
- 6 cups water
- 1 lemon
- 3 cloves of garlic smashed
- ½ cup white wine
- sprig of thyme
- 1 teaspoon kosher salt
- 3 fresh baby artichokes or in a jar
Egg Bake
- 1 large spring onion diced,or 4 green onions (scallions), thinly sliced
- 1 large leek thinly sliced across the ribs, about 2 cups
- 1 onion finely diced, about 2 cups
- 1 pound asparagus sliced into 1" pieces
- 1 russet potato
- 3 cloves of garlic minced
- 1 Serrano pepper seeded and minced (optional)
- 2 tablespoon extra-virgin olive oil
- 1 ½ teaspoon kosher salt
- 1 teaspoon Herbes de Provence
- 8 large eggs plus 4 eggs separated
- 1 cup 1% milk
- 1 cup grated Parmesan cheese plus 1 tablespoon for dusting after baking
- ½ cup grated fontina cheese
Instructions
Artichokes (If working with fresh artichokes)
- Combine the water, juice from the lemon, smashed garlic, wine, and 1 teaspoon kosher 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.
Egg Bake
- Preheat oven to 350˚ F.
- Combine the spring onion, leek, and onion in a medium bowl. Add the asparagus EXCEPT the spears. These will be placed on top of the egg bake.
- Grate the potato using a large hole grater.Add to the bowl holding the onions along with the Serrano pepper.
- Heat up the oil in a large sauté pan over medium high heat, and add the prepped vegetables along with 1 ½ teaspoons kosher salt, and the Herbes de Provence. Sauté uncovered 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 water and add the asparagus spears to cook for 5 minutes, or until just tender.
- Whisk 8 whole eggs plus 4 yolks together in a large bowl. Add the milk and cheeses. Gradually whisk in the vegetable mixture one large spoonful at a time, unless the onion mixture is close to room temperature. If the vegetables are at room temperature, it's fine to whisk in them into the eggs all at once.
- NOTE: This recipe can be made ahead to this point, with all components wrapped and refrigerated overnight.
- Whip 4 egg whites 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 for best results.
- Butter or oil a baking dish, and pour the eggs in. Top with the cooked 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.
The Ninja Baker
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!
The Wimpy Vegetarian
Thanks Kim!! I've accidentally scrambled my fair share of eggs when I've mixed in something way too hot 🙂
Rita
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.
The Wimpy Vegetarian
What a great idea, Rita! That's perfect for a party too. Then you could mix it up and freeze it earlier in the week when you still think you have PLENTY of time to get ready for the party...
Susan 30A EATS
Fresh onions, veggies and eggs works for me every time! Great recipe and photos!
The Wimpy Vegetarian
Thanks Susan!! I love the dessert you posted today - that Caramel Whiskey Sauce looks killer!!
CCU
Mmmm I would love to try this recipe 😀
Cheers
CCU
The Wimpy Vegetarian
Thanks so much CCU. It made for a great little breakfast for my husband and me this morning.
apuginthekitchen
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.
The Wimpy Vegetarian
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 🙂
Paula @ Vintage Kitchen
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!
The Wimpy Vegetarian
Thanks so much Paula!! It's really so creamy soft - thanks to the addition of the milk and fontina.
Lane @ Supper for a Steal
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.
The Wimpy Vegetarian
Thanks Lane! It's a great way to lighten things from chocolate desserts to an egg dish!
sunithi
Looks very hearty and yumm ! Have to try this 🙂
The Wimpy Vegetarian
Thanks Sunithi!! I love, love, love how your mango berry mousses look!
Shelby | Diabetic Foodie
I love the idea of asparagus and artichokes together. And fontina cheese too! Yum!
The Wimpy Vegetarian
Thanks Shelby! Any good melting cheese works well too. Eggs are compatible with so many wonderful cheeses!
Shannon @VillageGirlBlog
This looks amazing! And hearty enough for us still in the grips of winter. I can not wait to try this out. Yum!
The Wimpy Vegetarian
Thanks so much Shannon! I loved your frittata too! We were definitely on a mind meld this week for spring recipes 🙂
Jen @JuanitasCocina
This is gorgeous! Bookmarked!
The Wimpy Vegetarian
Thanks Jen! I pinned your lemon pasta too 🙂
Bea
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!
The Wimpy Vegetarian
Thanks Bea! Spring in Portland is gorgeous. I especially love it there when all the rhodies are in their glory. No place does rhodies like Portland does 🙂
Alice @ Hip Foodie Mom
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!
The Wimpy Vegetarian
Thanks so much Alice! I can't wait to make your Brussels sprouts!!
Martin D. Redmond
I really shouldn't read these post before I've had breakfast;-) I'm now craving this amazing dish! Thanks for sharing!
The Wimpy Vegetarian
Thanks so much Martin! I love the wine pairing you recommended on your blog this morning for this dish!!
Soni
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!
The Wimpy Vegetarian
Thanks Soni! Artichokes are so versatile. Definitely have some fun experimenting with them!
Anne @ Webicurean
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!
The Wimpy Vegetarian
Not a lot of snow up here, Anne. We walked to the beach today and there were actually two people laying out on the beach in bathing suits!!! Amazing. We live most of the time north of the City. Are you in SF? Loved your asparagus pesto you posted today!!!
Anne @ Webicurean
Thanks! Yes, we live in SF, and most of my family is in the North Bay
The Wimpy Vegetarian
We live in Mill Valley, and love the proximity to the City!
Diana @GourmetDrizzles
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!!! 😉
The Wimpy Vegetarian
Thanks so much Diana! I hope you give it a try 🙂
Conni @FoodieArmyWife
Oh Susan, this is simply beautiful! You have so many wonderful things in here!
The Wimpy Vegetarian
Thanks so much Conni!
Laura | Small Wallet, Big Appetite
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.
The Wimpy Vegetarian
Thanks Laura! Maybe we should include some of your pea shoots too!
Nancy @ gottagetbaked
Susan, I love your photos - this egg bake looks amazing! And YES to the pitcher of mimosas (or as I sometimes call it, "breakfast").
The Wimpy Vegetarian
Thanks so much, Nancy. The mimosas are a definitely requirement! But I'm thinking your amazing cake is breakfast!
Amy Kim (@kimchi_mom)
Love spring vegetables and these two are my favorites especially the baby artichokes. Beautiful photos! Thanks for sharing!
Renee
Absolutely gorgeous egg bake! I want to dig in right now.
Susan
This is so gorgeous and full of favorite vegetables! Keeping this one is mind for my next brunch.
Carla
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
Sarah
Its so pretty! And my family would love this, we're fans of all these ingredients
Alice @ Hip Foodie Mom
Congrats on Food Gawker! Ours dishes are right next to each other! 🙂
Renee - Kudos Kitchen
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!
Audrey's Mamma
That looks too pretty to eat! I love artichokes so this is a dish I would love to try with the girls.
Evie
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.
The Wimpy Vegetarian
Thanks for your comment Evie! Absolutely artichoke hearts would work great. But not the ones marinated in oil and spices. You can get them in a can here where they've been stored in water. Salt them a little to help draw out excess moisture once you've laid them on the casserole. I'd love to hear how it works for you!!
Evie
Thanks for your response! I actually have some frozen ones already so I will thaw them and then follow your salting advice. Ooh, I'm excited! If it weren't nearly 11pm here I'd be making it right now. 🙂
The Wimpy Vegetarian
Now I'm excited too :-)!!!
Angie @ Big Bear's Wife
This is just down right beautiful! I love it!
Tara
That is so delicious looking!! I have to make this one!!
Cindys Recipes and Writings
Great spring combo!
mjskit
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.
Holley Grainger
Love this recipe! I included it in my roundup on my blog. Check it out!
http://holleygrainger.com/12-fresh-artichoke-recipes-for-spring/
The Wimpy Vegetarian
Thanks so much Holley for including this recipe! I love your roundup!!!