Egg pots with asparagus dippers


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

A simple weekend breakfast for friends or family, this recipe makes the most of the heat of the oven by roasting the asparagus at the same time as baking the eggs. It is also an easy dish to adapt to all tastes as in the Crab Egg Pots, opposite, or you could use chopped ham or chorizo and tomato. The asparagus is perfect for dunking into the runny egg yolks.


  • 200 g/7 oz baby leaf spinach, tough stalks removed
  • butter, for greasing
  • 3 tbsp finely grated Parmesan cheese
  • 4 large eggs
  • 4 tbsp double/heavy cream
  • 250 g/9 oz asparagus spears, ends trimmed
  • olive oil, for brushing
  • sea salt and freshly ground black pepper
  • toast fingers, to serve


  • Preheat the oven to 190°C/375°F/Gas 5. Steam the spinach for 2 minutes until wilted, then drain well and squeeze to remove any excess water. Roughly chop the spinach and leave to one side.
  • Meanwhile, liberally grease 4 large ramekins with butter and sprinkle the Parmesan over the base and up the sides of each one. Spoon the spinach into the ramekins and crack in an egg. Pour a tablespoonful of cream on top and season with salt and pepper. Bake for 12–15 minutes until the whites are set but the yolks remain runny.
  • Meanwhile, brush the asparagus with a little oil, put them in a roasting pan and roast for 10 minutes, turning once, until just tender. Serve the egg pots with the asparagus and fingers of toast by the side.