Eggs en cocotte

Runny baked eggs are a delicious dip for buttery asparagus and dill toast.

Recipe «Eggs en cocotte» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: Melted butter, to grease, 4 eggs, 1 tbsp pouring cream, 4 slices white bread, crusts removed, Olive oil spray , 1 1/2 tbsp chopped fresh dill, 20g butter, melted, 2 bunches asparagus, trimmed , 1 tbsp fresh lemon juice.

Ingredients:

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

Instructions

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.
2. Bake the bread and eggs for 12-15 minutes or until the bread is golden and the egg whites are set.
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.