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Eggs en cocotte
Eggs en cocotte
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy baked eggs paired with buttery asparagus and dill toast create a delectable dish.
Ingredients:
  • 4 eggs
  • 20.20 gm pouring cream
  • 4 slices white bread, crusts removed
  • Olive oil spray
  • 30.00 ml chopped fresh dill
  • 20g butter, melted
  • 2 bunches asparagus, trimmed
  • 21.00 gm fresh lemon juice
Instructions:
  • - Preheat the oven to 180°C. - Roll out each slice of bread very thin using a rolling pin and cut into 4 triangles. - Arrange the bread triangles on a baking tray and lightly spray with oil. Sprinkle each with 2 teaspoons of dill. - Brush butter inside four 160ml (2/3-cup) ovenproof dishes. - Crack an egg into each dish, then pour cream on top. - Place the dishes in a larger baking dish and fill it with boiling water halfway up the sides of the dishes.
  • Bake until the bread is golden and the egg whites are set, about 12-15 minutes.
  • Heat the butter in a frying pan. Sauté asparagus for 4 minutes until tender. Stir in lemon juice and the rest of the dill. Serve eggs, toast, and asparagus on separate plates.

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