Sister just told me that they are doing a winter share of their CSA, and added an extra share of eggs too. Then she found out that the winter CSA comes with 2 dozen eggs each week, and she doesn’t know yet how many more eggs she’ll get with the extra share of eggs. So this recipe is for her, and anyone else who has an abundance of eggs or cheese this holiday season. This is an easy recipe and can handle quite a few changes depending on what kind of cheese or vegetables you have on hand. The “hard” part is beating the eggs for so long, which is easy if you have a stand mixer, or an arm workout if you have to hold an electric mixer.
I made this for brunch a couple of weeks ago for my friends. This is rather souffle-like, but without the concern that it’ll fall flat. This dish is perfect for using up leftover cheeses. And if you can’t find asparagus, I think this would also be great with very small broccoli florets, or spinach. Or you could leave the asparagus out all together.
What are your favorite brunch foods (to eat or to make)?
Asparagus Cheese Egg Puff
Adapted from Feasting at Home
- 10 eggs
- 1/2 cup all-purpose flour
- 3/4 tsp salt
- 1 tsp baking powder
- 2 cups cottage cheese (can substitute some of this with goat cheese, feta, or sour cream)
- 2 cups grated cheese (such as cheddar, mozzarella, gruyere, pepper jack)
- 1/4 cup melted butter
- 1 Tbsp fresh thyme (or 1 1/2 tsp dried) (you can also use basil or cilantro)
- 2 bunches asparagus, chopped (about 2 cups, save the tops for on top)
Add eggs to a stand mixer or large bowl, and whisk (using an electric mixer or the whisk attachment) until fluffy and lemon yellow (about 20 minutes). Slowly add in the flour, salt and baking powder. Add in the cheeses, butter and herbs.
Preheat oven to 350°F. Grease a 9×13″ pan with cooking spray, and place the chopped asparagus in the bottom of the pan. Pour the egg and cheese mixture over the asparagus and top with the asparagus tops.
Bake for 35-40 minutes, or until the center is set and beginning to brown.