Green baked eggs with new season asparagus

Green baked eggs with new season asparagus

A delicious and speedy dish bursting with fresh asparagus, zingy chilli and salty feta. 

3 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins


  • 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.

Cook’s tip

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. 


Typical values per serving when made using specific products in recipe


1,527kJ/ 366kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating