Eggs in cocotte with asparagus and pecorino cream

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 theAltedo 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!


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  • 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


Preheat oven to 200 degrees ventilated. Clean the asparagus, do the stems into pieces, leaving intact the spikes and sauté in a non-stick frying pan with 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.

THE PAIRING: 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, as Inzolia Igt. In particular, We chose the company Tasca d'almerita Accounts, coming from the estate Sallier de La Tour.

Eggs in cocotte with asparagus and pecorino cream


Eggs in cocotte with asparagus and pecorino cream

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Ash- foodfashionparty June 24, 2013 at 22:09

Looks really nice. Perfect lunch.

Giulia June 24, 2013 at 13:22

EH that chic dish!! braviiiiii

Sicilians creative in the kitchen June 24, 2013 at 14:37

But thanks!!!!


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