Eggs with asparagus and comté


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven


  • 4 green asparagus spears
  • 80 g comté cheese
  • 500 ml pouring cream
  • 1 pinch nutmeg
  • Salt and cracked pepper
  • 4 eggs
  • 6 chives

1 large casserole dish to share or 4 small ones

1 bain-marie (water bath)

1 chopping board


Preheat the oven to 200°C.

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 bake in the oven for 7 minutes (you can make a bain-marie by putting the casserole dish in a large deep roasting tin, pouring boiling water into the roasting tin and covering the whole lot with foil).

Sprinkle with chopped chives.