Easy baked eggs with asparagus and Parmesan

Preparation time: 10 minutes

Cooking time: 5 + 8 minutes

– 4 eggs

– 6 green asparagus spears

– 6 tbsp crème fraîche

– Smoked trout (optional)

– Parmesan shavings

– 1 knob of butter

– Salt and pepper

– Fresh parsley

– Toast

– 1 garlic clove

1. Bring a large saucepan of water to the boil and peel the asparagus spears.
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.
3. Preheat the oven to 180°C. Fill a small baking dish with water until half full (this will be used to bake the eggs in a bain-marie).
4. Lightly grease the ramekins with some butter. In each one, add three tablespoons of crème fraîche and the pieces of chopped asparagus (as well as the trout if using).
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.
6. Rub a clove of peeled garlic across the bread and then cut into slices for toasting in the oven.
7. Once cooked, sprinkle some chopped fresh parsley over the baked eggs and eat with the toast.