Eggs En Cocotte with Asparagus
I remember being given Eggs En Cocotte by my step-grandmother when I was a child and I used to love it. It's wonderfully tasty, nutritious and, of course, nice and easy. There is something lovely and comforting about it and it makes the ideal breakfast but would work well for any meal.
Eggs are the ideal fast food for the whole family as they provide a healthy protein hit as well as important B vitamins for energy and choline for skin and hair health. The asparagus spears provide the perfect tool for dipping, as well as being rich in vitamin K and providing insulin which acts as a food source for the good bacteria in your tummy. They are also, of course, naturally gluten-free. You can use toast soldiers should you prefer.
1 tbsp cream
Small handful spinach
3-5 asparagus spears
Preheat your oven to 180C and butter a ramekin.
Heat a little oil in a small frying pan and quickly wilt your spinach. This should take about a minute.
When lovely and softened, place the spinach at the bottom of the ramekin. (If you have small children, slightly chop the spinach so they don't have huge pieces to deal with.)
Crack your egg on top and drizzle in the cream. You can easily use plain yoghurt for a healthier more adult twist however, I feel for children, it's quite a bitter taste.
Sprinkle on some Parmesan shavings.
Place into a make shift bain marie. This quite simply means 'water bath' so don't be put off. Just get a dish and fill with hot water and place the ramekin inside so that the water is coming up at least halfway.
Cook in the oven for 10-15 minutes.
Meanwhile boil or steam your asparagus spears for 3-4 minutes.
Serve with your asparagus spear soldiers.