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:
that looks lovely - very Elizabeth David.
This would be great as a dip too! It looks really delicious.
Well, that's a clever dish! I like it. Why is there always just a little bit of heavy cream left?
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. :)
What a great use for leftover cream - love the decadence of these baked eggs!
Post a Comment