By Robert Trottmann
Serves 4

Paired with 2015 Ledger David Cellars Chardonnay

My chickens are kicking and the leeks and asparagus is coming into the market. Two sunny side up eggs sit atop a filling of leeks, shallots, wild mushrooms and topped with asparagus and Gruyere cheese. It’s a simple and quick to make savory entrée that celebrates spring! You could also serve it for a brunch.

Ingredients:
4 tablespoons butter equally divided
¼ cup minced shallots
8‐10 ounces wild mushrooms thinly sliced (your choice-shitake, cremini or another favorite of yours)
4 tablespoons heavy cream
½ cup shredded Gruyere cheese (or you can substitute with parmesan or another of your favorite)
½ cup thinly sliced leeks (both white and green parts)
½ cup asparagus tips, blanched
8 eggs
Salt and pepper to taste

To prepare:
Preheat oven to 400 degrees. Lightly coat the inside of the ramekins with butter. Melt remaining butter in a medium skillet and sauté the shallots (about a minute), add the mushrooms and cook until tender, toss in the leeks and cook until wilted. Add the cream until it lightly bubbles and remove from heat immediately. Lightly blanche the asparagus tips in salted water, rinse and dry.

Spread the shallot, mushroom, leeks and cream mixture equally into 4 ramekins. Place two eggs in each on top, add the asparagus tips and cheese. Bake at 400 degrees for 10-15 minutes until bubbling and the eggs are cooked to your desired doneness.
Serve immediately. Enjoy!