Crepe-Framed Eggs with Asparagus Hash
The "windows" on this oven-baked brunch dish reveal a filling of chopped asparagus and pancetta, Gruyère and a sunny egg. When you slice the asparagus, think small, like diced onion. It may seem unorthodox to chop up those beautiful stalks, but it guarantees you get morsels of asparagus in every bite.
The crepes will fold more easily around the filling if you cook them lightly, so watch closely as you make the crepes and don't let them crisp at all.
Pancetta is a cured Italian meat available in large supermarkets. (Some stores even sell it already chopped.) If you can't find it, substitute bacon.