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Easy baked eggs with asparagus and Parmesan

IMG_0061 - Peugeot Saveurs

Serves two :

Preparation time: 10 minutes

Cooking time: 5 + 8 minutes

Ingredients :

– 4 eggs

– 6 green asparagus spears

– 6 tbsp crème fraîche

– Optional: some smoked trout

– Parmesan shavings

– 1 knob of butter

– Salt and pepper

– Fresh parsley

– Toast

– 1 garlic clove

Preparation :

  1. To begin with, bring a large saucepan of water to the boil. While the water is heating, peel the asparagus spears.
  2. Then plunge into the boiling water for five minutes. Once cooked, place the asparagus spears in a large bowl of iced water to stop them from cooking and lock in their green colour.
  3. Preheat the oven to 180°C. Fill a small tray with water until half full (this will be used to bake the eggs in a bain-marie).
  4. Lightly grease the ramekins with some butter. In each ramekin, add three tablespoons of crème fraîche and the pieces of chopped asparagus (as well as the trout if required).
  5. Add a few shavings of Parmesan and then place two whole eggs in each ramekin. Season with salt and pepper, and bake for eight minutes.
  6. Rub a clove of peeled garlic across the bread and then cut into slices. Toast the slices in the oven.
  7. Once cooked, sprinkle some chopped fresh parsley over the baked eggs and eat with the toasted soldiers.