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Asparagus, anchovy and eggs en cocotte

You'll need

1 tsp olive oil 1 small onion, finely chopped 2 cloves of garlic, finely chopped 2 bunches of asparagus, thinly sliced 1 anchovy fillet, finely chopped ½ tsp each ground cumin and coriander 4 eggs 4 tsp pouring cream For garnish: coriander leaves


  • 01
  • In a frying pan, heat olive oil and sauté onion and garlic until soft. Add asparagus spears, reserving heads of 1 bunch, and anchovy. Cook for 5 minutes, or until asparagus is tender, then add cumin and coriander. Cool slightly.
  • 02
  • Spoon asparagus mixture into the base of 4 1-cup-capacity ramekins, break an egg into each, drizzle 1 tsp pouring cream into each and top with reserved asparagus heads. Steam for 8 minutes or until eggs are just set. Serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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