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Ingredients

Melted butter, to grease
4 eggs
1 tablespoon pouring cream
4 slices white bread, crusts removed
Olive oil spray
1 1/2 tablespoons chopped fresh dill
20g butter, melted
2 bunches asparagus, trimmed
1 tablespoon fresh lemon juice

Method

Step 1 Preheat oven to 180°C. Use a rolling pin to roll out bread until very thin. Cut each slice into 4 triangles. Place on a baking tray. Spray with oil. Top with 2 teaspoons dill. Brush four 160ml (2/3-cup) capacity ovenproof dishes with butter. Crack an egg into each dish. Top with cream. Place dishes in a baking dish. Add boiling water to baking dish to come halfway up sides of the dishes.
Step 2 Bake the bread and eggs for 12-15 minutes or until the bread is golden and the egg whites are set.
Step 3 Meanwhile, heat the butter in a frying pan. Cook asparagus for 4 minutes or until tender. Add the lemon juice and remaining dill. Divide the eggs, toasts and asparagus among serving plates.

Eggs en cocotte

How to make Eggs en cocotte

Ingredients

Method