Eggs a la Cocotte
- 8 small asparagus spears
- 2 tsp melted butter
- freshly ground pepper
- 4 eggs
- ½ bunch watercress
- 4 slices whole wheat bread
Clean the asparagus (small asparagus do not need to be peeled). Grease four petite casseroles with the melted butter, add some salt and freshly ground pepper.
Place the asparagus into the petite casseroless and break one egg into each pot. Season once again with salt and freshly ground pepper.
Lay a sheet of baking paper in an deep oven dish large enough to hold the 4 mini casseroles (this is to prevent the water from rising up), place the petite casseroles into the dish and pour in enough hot water to come 2/3 of the way up the sides of the casseroles. Place in a pre-heated oven at 200°C / 400°F / Gas Mark 6 for 15 minutes.
Serve with watercress and whole wheat bread.