Eggs, asparagus and peas baked in cream is the perfect way to start your day. Eggs, asparagus and peas are packed full with nutrients, giving you some much-needed energy first thing in the morning. A wonderful dish full of green goodness and delicious light eggs.
Recipe and styling by Illanique van Aswegen
Eggs, asparagus and peas baked in cream
- 8 asparagus tips, blanched
- 60ml (¼ cup) peas, cooked
- 4 large eggs
- salt and freshly ground black pepper, to taste
- 5ml (1 tsp) chives, finely chopped
- 60ml (¼ cup) fresh cream
- 50g log of goat’s cheese
- watercress, to serve
- ciabatta toast, to serve
Preheat the oven to 180°C.
Divide the asparagus and peas between two ramekins. Break two eggs into each ramekin, season with salt and pepper and scatter chives on top.
Pour 30ml (2 tbsp) of cream into each ramekin, covering as much of the eggs as possible. Place the ramekins in a deep oven dish filled with enough water to come halfway up the sides of the ramekins. Bake until cooked to your liking, 12 – 15 minutes.
Crumble the goat’s cheese and watercress on top and serve with warm ciabatta toast.
Cook's tip: For a child-friendly version, replace some of the veggies with ham and top with Cheddar or Gouda instead of the goat’s cheese.