HomeFood & drinkOeuf cocotte (baked eggs) with asparagus

Oeuf cocotte (baked eggs) with asparagus

User reviews
(1 vote)
Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 12 minutes
Cooking time: 25 minutes
 
Ingredients (for 4 people) :

    6 eggs
    450g asparagus tips
    200ml crème fraîche
    salt, pepper
    chopped parsley

Method:

Clean the asparagus tips, rinse then cook in boiling salted water for 10 minutes. Drain.

Divide the asparagus tips, a tablespoon of crème fraîche, an egg, salt and pepper into small serving glasses or dishes. Sprinkle with chopped parsley.

Preheat the oven to 220°C (Gas Mark 7/8) and cook the eggs in a bain-marie inside the oven for 8-10 minutes.

Once out the oven, place a teaspoon of crème fraîche in each dish. Serve at once.
Recipe shared by soFeminineTeam
Recipe(s) from the same person

User comments

 
4/5
silverthread
(Review left on 13/07/2011 on the recipe for Oeuf cocotte (baked eggs) with asparagus)
I tried it with cooked spinach as a starter and that was very nice as well. I added some black pepper and a little nutmeg to the spinach before adding the creme fresh and egg.
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