Eggs A La Cocotte

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Eggs A La Cocotte
Main ingredients
  • Eggs
Ingredients
Method

Ingredients

  • 8 small asparagus spears
  • 2 tsp melted butter
  • freshly ground pepper
  • salt
  • 4 eggs
  • ½bunch watercress|4 slices whole wheat bread

  • Method

  • 1
    Clean the asparagus (small asparagus do not need to be peeled). Grease four petite casseroles with the melted butter, add some salt and freshly ground pepper.
  • 2
    Place the asparagus into the petite casseroless and break one egg into each pot. Season once again with salt and freshly ground pepper.
  • 3
    Lay a sheet of baking paper in an deep oven dish large enough to hold the 4 mini casseroles (this is to prevent the water from rising up), place the petite casseroles into the dish and pour in enough hot water to come 2/3 of the way up the sides of the casseroles. Place in a pre-heated oven at 200°C / 400°F / Gas Mark 6 for 15 minutes.
  • 4
    Serve with watercress and whole wheat bread.