- 18 eggs
- 1 cup milk
- Shaved asparagus (about 4 thick spears)
- Bunch fresh dill
- ¼ cup red onion, sliced paper thin
- 4 ounces cream cheese, softened, and more for serving
- 4 ounces smoked salmon
- 2 tablespoons capers, drained and rinsed
Heat the oven to 300°F.
In a large mixing bowl, beat together the eggs and the milk. Grease a medium size sheet pan (I used a 15” pan).
Pour the egg mixture into the pan. Divide the asparagus, dill, red onion, cream cheese, salmon and capers throughout the egg mixture. Carefully place into the oven and bake for about 35 minutes or until the eggs are just set. Do not over bake and do not bake at a higher temperature or your eggs will be tough.
Allow the eggs to rest 5 minutes before serving.
I love to cut these eggs into squares and serve on toasted bagels or English muffins for breakfast sandwiches. Or cut into larger squares for “omelettes” for a group.