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


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

(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.
[ ]
another free recipe every day

More recipes:
Asparagus and broad bean pasta
Cream of broad beans
Broad bean and goat's cheese salad
Broad beans with savory and onions
Boiled eggs wrapped in salmon
Baked eggs in tomatoes
Oven-baked vegetable tortilla
Red onion and white bean salad
Onion and cheese soda bread
Caramelised onion and goats cheese tart

Latest… 24/05/2019
Stop Everything! A Real-life Nutella Tap Exists
See all Food and Drink videos

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
Find us on...