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    Baked eggs with asparagus, parmesan and anchovy

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    Baked eggs with asparagus, parmesan and anchovy

    This is a simple but very elegant dish. The basic method of baking eggs is always the same, but experiment with different herbs, chilli, lemon, or anything else you fancy.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes


    essential Waitrose unsalted butter, for greasing

    230g pack asparagus spears, trimmed and halved

    2 anchovy fillets, finely chopped

    25g freshly grated essential Waitrose parmigiano reggiano, plus extra for sprinkling

    50ml essential Waitrose double cream

    1 tbsp essential Waitrose dijon mustard

    4 essential Waitrose eggs


    1. Preheat the oven to 180 ̊C, gas mark 4, and grease 2 shallow, ovenproof bowls with the butter. Cook the asparagus in a pan of boiling salted water for 1-3 minutes (depending on how thick the stems are), until just tender. Drain and run under cold water to cool completely; dry with kitchen paper.
    2. Mix the anchovy, parmigiano reggiano, cream and mustard; season (take care as the anchovy will be salty).
    3. Divide the asparagus and the cream mixture between the bowls and make a well in the centre of each. Crack 2 eggs into each bowl and season. Grate over a little more cheese, then bake for 18-20 minutes, until just set. Serve hot, with crusty bread, if liked.

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