Spring Cocotte Eggs to Share
Spring Cocotte Eggs to Share is a delightful and fresh dish perfect for brunch or a light meal. The dish features eggs baked in individual ramekins or a single large cocotte, combined with vibrant spring vegetables such as asparagus, peas, and spinach. The vegetables are lightly sautéed with garlic and herbs before being placed in the cocotte. Eggs are then cracked over the vegetables, and a touch of cream or cheese is added for richness. Baked until the eggs are just set, the dish is garnished with fresh herbs and served warm, making it a beautiful and tasty dish to share.
Ingredients
- 3 slices white ham
- 1 bunch green asparagus
- 10.58 oz peas
- 6 eggs
- 5.29 oz mascarpone
- 1 knob of butter
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (350°F). Peel and rinse the green asparagus, removing the tough ends. Blanch them in a large pot of salted water for 5 minutes. Drain, rinse under cold water, and set aside.
- Blanch the peas in a large pot of salted water. Drain, rinse under cold water, and set aside.
- Butter the bottom of an ovenproof dish. Cut the white ham into strips and arrange them to cover the bottom of the dish.
- Beat the mascarpone, seasoning with salt and pepper. Spread the seasoned mascarpone over the ham. Add the asparagus and peas.
- Crack the eggs into the dish to fill it. Bake in a water bath for 20 minutes.
Video
Notes
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