![Eggs A La Cocotte](/on/demandware.static/-/Sites-LCAU-Library/default/dw9d52e38d/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000705_ENG.png)
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
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Method
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1Clean 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.
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2Place the asparagus into the petite casseroless and break one egg into each pot. Season once again with salt and freshly ground pepper.
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3Lay 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.
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4Serve with watercress and whole wheat bread.