Eggs in cocotte with asparagus
Ingredients
Features
Description
peeled asparagus, boil in salted water 12 minutes and cut in half. Tops set aside, and the lower part of 5 minutes and cook on the hot oiled pan. Roasted asparagus chop, add to the resulting mass of sour cream, salt, pepper and chopped chervil (or parsley). Pour the mixture into four cocottes. Then each cocotte gently break the egg — so that the yolk is not flowed. Season with salt and pepper and place for 10 minutes in an oven preheated to 210 ° C. Serve immediately with the asparagus tops — they are eaten dipped in egg yolk.
Translated by site: wday.ru
