Baked eggs with potatoes and asparagus

Baked eggs with potatoes and asparagus

serves 4

4 ounces (115 g) green asparagus, cut into pieces
Salt
2 tablespoons olive oil
1 medium shallot, peeled and thinly sliced
1 medium Yukon gold potato, peeled and thinly sliced
1/4 cup (60 ml) heavy cream
1 ounce (30 g) goat cheese
4 eggs
1 tablespoon chervil leaves (optional)

Preheat oven to 350F (180C).

Bring a medium pot of water to a boil. Season with a generous amount of salt and cook the asparagus in the water for 3 minutes. Drain the asparagus in transfer to a bowl with ice water to chill. Drain well and reserve.

Heat a medium saute pan over medium heat. Add the olive oil and shallot. Cook for 1 minute, then add the potatoes. Season with a bit of salt. Cook the potatoes until soft, about 3 to 5 minutes. Remove pan from heat.

Place 4 ovenproof ramekins on a baking sheet. Divide the potato mixture and asparagus on the bottom of each ramekin. Pour a tablespoon of heavy cream over it. Divide the goat cheese over the cream. Crack an egg in each ramekin, season with a pinch of salt and chervil leaves.

Bake the eggs for 8 to 10 minutes until the white is cooked but the yolk is runny. Sometimes the whites don’t fully cook and if you continue to bake them, the yolks will harden, so really the consistency is up to you. I like them best when yolk runny.