Fast Recipes

Asparagus, anchovy and eggs en cocotte

Australian Gourmet Traveller fast food starter recipe for asparagus, anchovy and eggs en cocotte

By Rodney Dunn
  • Serves 4
Asparagus, anchovy and eggs en cocotte
Asparagus, anchovy and eggs en cocotte


  • 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


  • 1
    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.
  • 2
    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.