Cocotte eggs with asparagus
10
15
4
No
Ingredients
- 4 large eggs
- 250 ml (250 gr) of asparagus
- 175 ml (175 gr) of cooking cream
- Salt and pepper
- 15 ml (1 tablespoon) of aromatic herbs up to your choice
- Butter for cocotte
Preparation
Side-by-side mode
- Slice tips of asparagus tails. Slice into sections of 2 cm then blanch 2 minutes in boiling water, lightly salted. Drain and rinse with cold 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 bake 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 note
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 bread slice in 4 large slices to roast. Serve a roasted asparagus in butter and toasted bread then butter.
