A delicious breakfast entrée that is not a frittata, soufflé, or Dutch baby. Paired with fresh fruit and toast, this dish is sure to become one of your staples.

Eggs on the Weekend

Serves 2 as a main course, 4 as a side 

6 eggs
1/3 cup milk
1/4 cup cream
1 teaspoon each salt and pepper
pinch grated nutmeg
1 tablespoon chives, minced
1 teaspoon minced fresh thyme, divided
2 tablespoons Parmesan cheese, grated
2 1/2 ounces Gruyère cheese, grated and divided
3/4 cup flour
1/4 cup butter, divided
1/2 onion, chopped
7 mushrooms, trimmed, cut in thirds then thinly sliced
6 ounces fresh asparagus, trimmed

Directions

1. Preheat the oven to 400° F. In a small bowl, beat eggs, milk, cream, half the salt and pepper, nutmeg, chives, half of the thyme, Parmesan cheese, and half the Gruyère cheese. Set aside.

2. Sift flour into a bowl and set aside.

3. Melt 1 tablespoon of the butter in a skillet. Add onions and cook until brown. Add mushrooms. Season with salt and pepper. Add remaining thyme and cook until mushrooms have wilted. Set aside.

4. Bring a pot of water to boil. Add salt and asparagus and blanch for 45 seconds. Remove, drain under cold water, pat dry. Split asparagus in half lengthwise then cut in the middle, so you have 4 pieces for each stalk. Set aside.

5. Place a medium cast iron skillet in the hot oven for 5 minutes. Add remaining butter and let it melt and begin to brown, about 5 more minutes. Whisk eggs into flour, then carefully remove skillet from oven and quickly place vegetables on bottom. Top with eggs, sprinkle on remaining Gruyère, and return to oven. Bake until puffed and set, 22 to 25 minutes. Serve immediately.