Ricotta Asparagus Baked Eggs with Minty Puree Recipe
Say hello to the ultimate Spring brunch recipe! It's make ahead, easy, and a total showstopper. Say hello to the Asparagus Ricotta Baked Eggs with Mint-Basil Puree recipe!
2cupsfresh basil leavesplus a few more for garnish
3/4cupextra-virgin olive oilplus more for garnish
2teaspoonsfreshly squeezed lemon juice
kosher salt
Freshly ground black pepper
For The Baked Eggs:
3tablespoonsunsalted butter
2smallleeksroot and dark green part discarded
1bunchpencil-thin asparaguswoody ends trimmed and discarded
1/4cupheavy cream
1/2cupwhole milk ricotta cheese
4largeeggs
crumbled feta cheesefor garnish (optional)
kosher salt
Freshly ground black pepper
Instructions
Make The Mint-Basil Puree: Place herbs in a colander and pour boiling water over the herbs. Rinse under cold water and squeeze out excess water (this helps the herbs stay bright green when they’re blended). Place herbs in a blender along with olive oil, lemon juice, and a pinch of salt and blend until smooth (add a few tablespoons of water if needed to help the mixture blend).
Prepare The Eggs: Heat oven to broil and arrange a rack 6-inches from the broiler. Finely chop light green and white part of leeks and slice asparagus on bias into 1/2-inch pieces.Meanwhile, heat butter in a medium nonstick pan over medium heat. Let the butter cook until it just begins to brown then add the leeks and asparagus and season with salt and pepper. Cook briefly until the leek is just wilted and asparagus is bright green, about 2 minutes. Immediately remove from heat.
Bake The Eggs: Divide the cream among the bottom of four small (about 3.5-inch) cast iron skillets or other small (3-4-inch diameter) ovenproof dishes (such as ramekins). Divide the asparagus mixture among each skillet. Add a few tablespoons of ricotta and crack an egg into each skillet. Top with a pinch of feta and a drizzle of oil. Place the skillets under the broiler until the eggs are just set, about 3 to 5 minutes. Top each skillet with a spoonful of the herb puree and serve.