1 large casserole dish to share or 4 small ones
1 bain-marie (water bath)
1 chopping board
Thinly slice the asparagus. Dice the comté.
Season the cream with nutmeg, salt and pepper.
Break an egg into each individual dish, or all 4 into a large dish, add the asparagus and comté and pour the cream over the top.
Place in a bain-marie and
Sprinkle with chopped chives.
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