Asparagus brioche bake
- Serves: 6
- Prep: 10 mins
- Cook: 30 mins
This makes a brilliant brunch dish for friends and family. Prep ahead and make the day before ready to bake in the morning.
Ingredients
- 150g Asparagus
- 1 tbsp olive oil
- salt and ground black pepper
- 12 slices brioche loaf
- 6 medium British Lion eggs
- 1 (200g) tub creme fraiche
- 250ml milk
- 75g Gruyère cheese, grated
- 3 tbsp chives, snipped
- 100g cherry tomatoes
Method
- Oil a 23 x 30cm / 2 litre shallow ovenproof dish. Arrange slices of brioche flat over the base of the dish, trimming to fit, then scatter over half the cheese and half the chives. Arrange a further 5 or 6 slices in neat rows on top, overlapping them slightly.
- Crack the eggs into a bowl, add the crème fraiche, milk and seasoning and beat together. Stir in the remaining chives and half the cheese.
- Pour over the brioche and leave to soak for at least 15 mins. You could leave it soak overnight in the fridge if you like - just allow to come up to room temperature before baking.
- Preheat the oven to Fan 200C / Gas Mark 6. Place the asparagus spears in a medium baking tray, add the olive oil and season with salt and pepper. Bake for 5 mins or until just softened.
- Place the dish on a baking tray, arrange the asparagus and cherry tomatoes over the top and scatter with the remaining cheese. Bake for 25-30 mins or until golden and set in the centre. Serve warm.
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