Name: Asparagus, anchovy and eggs en cocotte
Yield: 4
Ingredients: 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

Ingredients

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

Main

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.

Styling by Rodney Dunn

Styling by Michael Le Compte

Ingredients

Method

Main

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