Easy baked eggs with asparagus and Parmesan

Preparation time: 10 minutes

Cooking time: 5 + 8 minutes

– 4 eggs

– 6 green asparagus spears

– 6 tbsp cru00e8me frau00eeche

– Smoked trout (optional)

– Parmesan shavings

– 1 knob of butter

– Salt and pepper

– Fresh parsley

– Toast

– 1 garlic clove

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1. Bring a large saucepan of water to the boil and peel the asparagus spears.
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2. Plunge them into the boiling water for five minutes then place the asparagus spears in a large bowl of iced water to retain their green colour and stop them from cooking.
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3. Preheat the oven to 180u00b0C. Fill a small baking dish with water until half full (this will be used to bake the eggs in a bain-marie).
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4. Lightly grease the ramekins with some butter. In each one, add three tablespoons of cru00e8me frau00eeche and the pieces of chopped asparagus (as well as the trout if using).
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5. Add a few shavings of parmesan and then place two whole eggs in each ramekin. Season with salt and pepper, and bake in the bain-marie for eight minutes.
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6. Rub a clove of peeled garlic across the bread and then cut into slices for toasting in the oven.
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7. Once cooked, sprinkle some chopped fresh parsley over the baked eggs and eat with the toast.
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