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.


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

Nutritional Info

Typical values per serving:

Energy 1648.496kJ
Fat 31.5g
Saturated Fat 15.4g
Carbohydrate 4g
Sugars 3.7g
Protein 23.5g
Salt 1.7g
Fibre 2g

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