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.