Monday, 13 October 2014

Meat Free Monday: eggs baked with cream and asparagus

This simple but rich and gorgeous dish is just a take on oeufs en cocotte, born out of the need to use up a bit of double cream and the existence of British autumn asparagus.

The asparagus spears were very skinny, so I washed them, cut them into 1" pieces and microwaved them with a small nut of butter and the water still clinging to them for a minute. Then I broke on two eggs and the cream - a bit more cream than I'd thought was left, actually, about 1/4 cup. Then I baked it until the eggs looked set. By which time, of course, they were a bit overdone. But delicious.

5 comments:

The Cat's Mother said...

that looks lovely - very Elizabeth David.

Angie Schneider said...

This would be great as a dip too! It looks really delicious.

Barbara said...

Well, that's a clever dish! I like it. Why is there always just a little bit of heavy cream left?

grace said...

what is this?!? i'm completely unfamiliar with this combination of ingredients but it sounds amazing! you shouldn't be keeping these secrets to yourself for so long. :)

leaf (the indolent cook) said...

What a great use for leftover cream - love the decadence of these baked eggs!

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