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Cocotte of eggs and asparagus

Cocotte is a French term for the ramekins used to cook the dish. Any small, shallow ceramic dishes can be used.

Ingredients

Cocotte of eggs and asparagus
Photo: Quentin Jones
  • 16 asparagus spears
  • 2 tbsp extra virgin olive oil
  • 8 eggs
  • 8 tbsp cream
  • 80g parmesan, grated
  • Salt and pepper
 

Method

Trim asparagus spears, cutting off woody ends so they fit into ceramic dishes. Bring a pot of salted water to the boil and blanch asparagus for a minute or two, depending on thickness, until tender but not soft. Preheat oven to 180C. Line four ceramic dishes with olive oil and break two eggs into each. Add two tablespoons of cream to each and arrange asparagus on top. Sprinkle parmesan evenly across the four dishes and season with salt and pepper. Place in oven for 10-15 minutes until the eggs have cooked but the yolks are still runny.

Cuisine:
French

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