Egg Cocotte with Asparagus and Bayonne Ham
SEASON FOR THE RECIPE:
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Ingredients
- 2 eggs
- 6 asparagus spears
- 2 slices of Bayonne ham
- 10 cherry tomatoes
- 1/2 onion
- 2 tablespoons of heavy cream
- 1 oz (30g) of parmesan cheese
- Olive oil
- Chives
- Toasted buckwheat (optional)
- Salt, pepper
Recipe
01 –
Preheat the oven to 410°F (210°C).
02 –
Finely dice the onions and tomatoes. Trim the bottoms of the asparagus and set aside 2 whole spears.
03 –
Cut the remaining asparagus into small pieces. Sauté everything for 15 minutes over medium-high heat.
04 –
Remove and set aside the 2 whole asparagus spears. Continue sautéing the rest of the vegetables for another 5 minutes.
05 –
Grease 2 ramekins, place the chopped vegetables and cream in them, then crack the eggs on top. Bake in the oven for 10-12 minutes.
06 –
Remove the ramekins, wrap your slices of Bayonne ham around the asparagus tips, and place them in your egg cocottes.
07 –
Add chopped chives, a few toasted buckwheat seeds if desired. Season with salt and pepper, and enjoy.
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