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Green baked eggs with new season asparagus
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2 tsp olive oil
2 x 200g packs Waitrose Early British Asparagus, trimmed and cut into 4cm lengths
Bunch salad onions, roughly chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 pointed spring cabbage, halved and shredded (thick core discarded)
1 green chilli, sliced
Few drops lemon juice
20g feta cheese, crumbled
4 Waitrose British Blacktail Free Range Eggs
1. Heat a large frying pan over a high heat. Add 1 tsp oil, season the asparagus and fry, turning now and then, until charred in places, for about 3 minutes; lift out of the pan and set aside.
2. Lower the heat, add the remaining 1 tsp oil and sauté the salad onions, garlic and cumin for 1 minute. Throw in the cabbage and ½ the chilli, season and fry for 3 minutes, tossing regularly. Add the lemon juice, ½ the feta and the asparagus. Turn the heat to medium-low.
3. Using a spoon, make 4 holes in the mix of vegetables, then crack in the eggs. Cover the pan with a large sheet of foil (it doesn’t need to be very tight) and leave for 5-7 minutes, until the whites are set but the yolks are still soft. Uncover, take off the heat and season the eggs. Serve scattered with the remaining chilli and feta.
A limited crop of British early asparagus is available in April (the main crop is May). It has a slightly sweeter flavour and subtle purple tint to the tip.
This recipe appeared within the April 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in March 2018.