Eggs in cocotte with asparagus and pecorino cream

Eggs in cocotte with asparagus and pecorino cream. A second based on simple but smart eggs. Or even a starter for those with a hearty appetite, with one of my favorite seasonal vegetables: Asparagus. To prepare eggs en cocotte must use the bowls to stand the heat of the oven and then you can bring to the table. The eggs, They are enriched with a cream and cream cheese and the ever freshly ground black pepper. The asparagus to make a perfect dish for a spring brunch, maybe for Easter Monday or appetizer on Easter Sunday day.

If you found wild asparagus would be better, but you might also try otherwise the Altedo IGP asparagus, white ones of Cimadolmo IGP, DOP Bassano and those purple Albenga: all with a particularly tasty flavor.

I love serving typically eggs in cocotte or poached with PAN BRIOCHE homemade, but they are also great with simple grilled or toasted bread. Eggs en cocotte with asparagus and cream cheese delicious and beautiful to see and please all, even the smallest. If you love asparagus I suggest you take a look at all my RECIPES WITH ASPARAGUS and my SPRING RECIPES. And if you are looking for a brunch dishes in which eggs are the absolute protagonists, you might find inspiration in all my RECIPES WITH EGGS. Have a good day!

EGGS IN COCOTTE WITH ASPARAGUS AND CREAM CHEESE

Portions: 4 Preparation: 10 minutes cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

4 fresh eggs
200 ml of cream
12 asparagus
60 grams of grated pecorino cheese Dop
30 grams of butter
salt and pepper, to taste
2 Tablespoons extra virgin olive oil

Procedure

Preheat oven to 200 degrees ventilated. Clean the asparagus, make the stems in small pieces leaving the tips intact and sauté them in an anti-adherent pan with the oil and a pinch of salt for 5 minutes. Put on the bottom of each ramekin a tablespoon of cream and pour the remaining cream in a pan: boil and, fire off, combine the cheese, stirring until it is fully dissolved.

Pour a little cream cheese in each ramekin and break an egg. Season with salt, pepper and combine the asparagus, both the tips both pieces of stalk. Bake in a water bath (putting the cocotte in a baking pan with water that it reaches about half the cocotte) for 10 minutes.

When white will have curdled but the Red will still be soft, almost liquid, remove from oven and serve immediately with abundant brioche bread (for the brioche recipe click here on basics) or toast.

MATCHING: The scents and the full flavour and decided to eggs, pecorino cheese and asparagus we suggest a match with a wine from native Sicilian flavor profile with good intensity, like the Inzolia Igt. In particular, we chose the one of the company Tasca Conti d'Almerita -, coming from the estate Sallier de La Tour.