Coddled eggs with asparagus
The French call this method of cooking eggs en cocotte and it makes a really nice change from the usual fare. The asparagus can be replaced with alternatives such as spinach and mushrooms.
Ingredients
butter, softened
sea salt
freshly ground white pepper
8 eggs
8 spears asparagus, blanched, chopped
150ml thickened cream
Method
Pre-heat oven to 170C. Grease eight 150ml ramekins with soft butter. Season the bases with salt and pepper. Crack an egg into each one.
Bring cream to boil, reduce heat and simmer until thickened. Season, add asparagus and keep warm.
Place eggs in a roasting pan filled with hot water one-third the height of the ramekins.
Bake for 4 to 5 minutes until the egg white is just set but the yolks are runny. Remove from oven, spoon over creamed asparagus.
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