Cream helps create light, fluffy eggs and paired with tender-crisp asparagus and rich smoked salmon they're sure to delight your guests.
- Prep: 20 min
- Cooking: 25 min
- 2 cups (500 mL) asparagus cut into pieces
- 8 eggs separated
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) 10 % half-and-half or 18 % cream
- 1/2 tsp (2 mL) hot pepper sauce
- 1/4 tsp (1 mL) pepper
- 2 tbsp (30 mL) all-purpose flour
- 3 oz (90 g) smoked salmon cut into thin strips
- 2 sliced green onions
Preheat oven to 400 °F (200 °C). Butter a 12-cup (3 L) shallow baking dish.
In a large pot of boiling water, blanch asparagus for 2,3 min or until bright green. Drain and refresh under cold running water until chilled.Place on a paper towel-lined plate.
In a bowl, using an electric mixer, beat egg whites with salt until stiff peaks form; set aside.
In a separate bowl, beat together egg yolks, cream, hot pepper sauce and pepper until blended. Beat in flour. Fold in one-quarter of the egg whites until blended. Fold in remaining egg whites. Pour into prepared baking dish, smoothing top. Sprinkle with asparagus, smoked salmon and green onions.
Bake in preheated oven for about 25 min or until golden and puffed. Let stand for 5 min before serving.
Substitute 1 cup (250 mL) cooked shrimp, cut into pieces, in place of the smoked salmon.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 93 mg|
|Vitamin B12:||74 %|