Ingredients

  • 4 large eggs
  • 250 ml (250 gr) of sparagus
  • 175 ml (175 gr) of cooking cream
  • Salt and pepper
  • 15 ml (1 tablespoon) of aromatic herbs up to your choice
  • Butter for cocotte
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Preparation

  • Slice tips of asparagus tails. Slice into sections of 2 cm then blanch 2 minutes in boiling water, lightly salted. Drain ad rinse with col water.
  • Generously butter cocottes and divide asparagus in it.
  • Break an egg in each cocotte. Whisk cream, herbs, salt and pepper. Pour over eggs. Lay asparagus parts over each cocotte.
  • Oven bak 15 to 20 minutes at 350 °F (180 °C) until cream boils. Egg white needs to be cooked but yolk still liquid.
  • Serve right away with a bit of salt flower.

Chef's notes

Little plus : 4 asparagus, 1 large spread bread and butter.

When bleaching asparagus, set 4 whole asparagus to cook until tenderness. Then, at the end of cooking in the cocotte, brown asparagus in a pan with a piece of butter. Slice brea slice in 4 large slices to roast. Serve a browned asparagus in butter and toasted bread then butter.

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