Chervil egg cocotte

INGREDIENTS FOR 4 SERVINGS

  • 4 Eggs
  • 150g thin asparagus
  • 1 knob of butter
  • 50g grated parmesan cheese
  • 1 tuft of chervil
  • 4 slices of toasted bread
  • 200ml Gran Cucina cooking cream
  • Salt and pepper
cocottine-di-uovo-al-cerfoglio

PREPARATION

1

Clean the asparagus, remove the hardest part and cut them into small pieces. Scald quickly in salted water, drain, and brown them in a pan with a little butter, salt and pepper.

2

Take 4 single – dose cups and pour a couple of tablespoons of Gran Cucina cooking cream in each. Divide the asparagus in half, season with grated parmesan cheese and chervil leaves, and cover to taste with Gran Cucina.

3

Shell an egg, add salt and pepper and complete with the remaining asparagus and some  few flakes of butter. Cook in a bain – marie in the oven at 200° C for 7 – 8 minutes. Serve with toasted bread triangles.