zoom Green baked eggs with new season asparagus

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    Green baked eggs with new season asparagus

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    Green baked eggs with new season asparagus

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    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. 

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    This recipe appeared within the April 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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