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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

Method

  • 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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