Coddled Eggs with Green Asparagus and Peas

Spring is here, and with it comes the perfect opportunity to delight your family and friends with this scrumptious dish. Imagine a cozy gathering where the centerpiece is a beautifully baked coddled egg accompanied by tender green asparagus and vibrant peas. Let’s embark on this culinary journey together!

Recipe Information

Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Difficulty: Easy

Ingredients

4 green asparagus
4 white asparagus
25 g bear garlic butter
1 handful of fresh peas
1 slice of smoked salmon
4 eggs
2 tablespoons of heavy cream
1 puff pastry
3 pinches of nigella seeds
Fleur de sel (flower salt)
Black pepper, freshly ground
Some pea shoots

Instructions

Remove the tough ends of the asparagus, wash them, and chop into small pieces.
Shell the fresh peas.
Finely slice the smoked salmon.
In a medium skillet, melt the butter and sauté the asparagus for 3 minutes. Season with salt and pepper, then set aside.
In a small pot of boiling salted water, cook the peas for 5 minutes. Reserve.
In the bottom of oven-safe ramekins, add half a tablespoon of heavy cream, followed by the sautéed vegetables and crack an egg on top.
Place the ramekins in a water bath (bain-marie).
Bake in the oven at 150°C (300°F) for 15 minutes.
Cut the puff pastry into strips approximately 2 cm wide.
Sprinkle with nigella seeds and twist the strips into spirals.
Also bake in the oven at 200°C (392°F) for 15 minutes.
Once the coddled eggs are cooked, garnish with smoked salmon and pea shoots, then enjoy!

Notes

This dish is perfect for a spring brunch or a light dinner. Serve with a crisp green salad for an even more complete meal.

Recipe Tips

For a vegetarian option, you can omit the smoked salmon and add more vegetables.
Feel free to customize the herbs and toppings based on your preferences; chives or dill pair beautifully with eggs.
Ensure the water in the bain-marie is not boiling too vigorously to avoid cracking the ramekins.

Nutritional Information

Calories: Approximately 350 kcal per serving.

FAQs

1. Can I make this dish in advance?

Yes, you can prepare the vegetable mixture and assemble the ramekins ahead of time. Just bake them right before serving.

2. What can I substitute for asparagus?

You can use other vegetables like spinach, broccoli, or zucchini if you prefer.

3. How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

4. Can I use frozen peas?

Yes, you can use frozen peas. Just make sure to thaw them before cooking.

5. What should I serve with this dish?

It pairs well with a green salad or some crusty bread on the side.

Cocotte Eggs with Green Asparagus and Peas