Runny baked eggs are a delicious dip for buttery asparagus and dill toast.
- 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.
- Bake the bread and eggs for 12-15 minutes or until the bread is golden and the egg whites are set.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set