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Baked Eggs With Asparagus, Ham, and Gruyre
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into 1-inch pieces
- 1 shallot, chopped
- 6 large eggs
- 1 1/2 cups half-and-half
- 4 cups kosher salt and black pepper
- 1 cup torn baguette
- 4 ounces Gruyre, grated (4 ounces)
Directions:View on Real Simple
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