What a triumph this was. I was feeling particularly pleased with the weather today, lovely and sunny so decided to have this dish as a delicious breakfast outside. The dream didn’t quite live up to the reality however, our back yard has no view, is overgrown with weeds and currently has a building site right next to it. Still, this lovely baked dish was really tasty. Very simple too. You can pre-prepare right up to the point of breaking an egg over too for those who have the foresight.
1 tablespoon olive oil
1 clove garlic (finely chopped)
1/2 cup spring onions (finely chopped)
2 bunches asparagus (thinly sliced, tips reserved)
1/2 cup sliced button mushrooms
1 anchovy fillet (optional)
1/4 teaspoon cumin
4 teaspoons single cream
salt & pepper
smoked paprika (for sprinkling)
Preheat oven to 180ºC. Heat the olive oil in a frying pan over a moderate heat. Gently fry the spring onion, garlic, sliced asparagus, mushrooms and anchovy fillet (if using) for 5 minutes until soft. Stir in in the cumin and season with salt & pepper and remove from the heat. Divide the mixture between 4 lightly oiled ramekins. Divide the asparagus spears between the ramekins then break an egg over each. Drizzle over 1 teaspoon of cream per ramekin. Bake in an oven for 10-15 minutes until the egg is set but the yolk still runny. Sprinkle over a pinch of paprika and serve.
Serve with some toasted bread.