Ingredients

4 brioches, small, bakery-bought

4 asparagus spears

4 tbsp unsalted butter

4 tbsp shallots, minced

4 oz smoked salmon, thinly sliced

8 eggs

¼ cup heavy cream

freshly ground white pepper

Preparation

Preheat the oven to 450 degrees F.

With a small serrated knife, cut off enough of the top of each brioche to enable you easily to scoop out most of the crumb inside, using a tsp. and your fingertips, leaving a shell about ⅓-inch thick.

Set aside the hollowed out brioches and their tops on a baking sheet.

Bring a small saucepan of salted water to a boil.

Fill a mixing bowl with ice cubes and water.

Snap off and discard the tough stem ends of the asparagus spears.

With a sharp knife, cut off the tip of each spear and reserve.

Cut the remainder of each spear at a 45-degree angle into pieces about ¼ inch thick.

Boil the asparagus tips and pieces until tender-crisp, 3 to 4 minutes; then, drain them and immediately plunge the pieces into the ice water.

Drain and set aside.

In a saute pan over medium-low heat, melt 2 tablespoons of the butter.

Add the shallots and saute them until translucent, 1 to 2 minutes.

Remove from the heat.

With a sharp knife, cut the smoked salmon slices into thin strips.

Set them aside.

Break the eggs into a mixing bowl.

With a whisk, beat them until the whites and yolks are well mixed.

Whisking continuously, pour in the cream.

Season with a little pepper and stir in the sauteed shallots.

In a heavy saute pan over low heat, melt 4 teaspoons of the remaining butter.

Add the egg mixture and cook, stirring and scraping constantly with a whisk or a rubber spatula, until the eggs begin to thicken to a custard-like consistency, about 5 minutes.

Put the brioches in the oven to warm.

Stir the salmon and the asparagus into the eggs, reserving the 4 asparagus tips.

Continue to cook the eggs, stirring constantly, until they are thick but still soft and creamy, about 3 minutes more.

Remove the brioches from the oven and place each one on a warm serving plate.

Divide up the egg mixture among the brioches, filling up each one.

Garnish the top of the eggs with the asparagus tips and place the lids at a slight angle on top of each brioche.

Serve immediately.