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Cocotte eggs, asparagus and spinach


Ingredients:4 people
  • eggs
    4
  • sheets of pastry
    4
  • green asparagus
    4
  • baby spinach
    100 g
  • chives
    12 bunch
  • liquid cream
    10 cl
  • olive oil
    1 teaspoon
  • salt freshly ground pepper
    garnish:fine green asparagus
  • 12
    bacon
  • 12 very thin slices


Preparation:
  • Preparation time:20 minutes
  • Cooking time:12 minutes


Difficulty:[usr 2]

Wash the asparagus and spinach, cut the asparagus into very thin rings and chop the spinach and chives.

Heat the oil in a frying pan, add the asparagus rings and the spinach, cook for 2 minutes over high heat, salt and remove from the heat.

Turn on the oven at 180°C (th.6). Break the eggs, separating the whites from the yolks, put the whites in a bowl and leave the yolks in their half shell. Pour the cream into the whites, add the contents of the pan and whisk for a few seconds. Cut the pastry sheets in half and arrange them in corollas in 4 bowls. Pour the egg white mixture in the centre, slip a yolk in the middle, put the bowls in the oven and cook for 10 minutes.

Meanwhile, wash and prepare the green asparagus, dry them, wrap 1 slice of bacon around each of them, place them in the pan and cook for 2 to 3 minutes over high heat, turning them gently.

When the eggs are cooked, season them with pepper and serve them immediately with the asparagus and bacon.

Cocotte eggs, asparagus and spinach

Source REGAL Magazine n° 52 April/May 2013.