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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Baked Eggs with Asparagus Soldiers
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Introduction
These eggs, baked in a blanket of crème fraîche with mushroom and spring onion, are inspired by Rachel Khoo and a quick fridge forage for ingredients. Serve with mountains of hot buttered toast (cut into soldiers, of course). I give the quantities per person, because then it’s easy to scale up if you’re serving two, four, or having a luxurious breakfast for one.
Ingredients
crème fraîche | |
medium-sized mushroom, finely chopped | |
spring onion, finely chopped | |
sea salt flakes and freshly ground black pepper | |
free-range egg | |
asparagus spears | |
olive oil | |
freshly made buttered toast soldiers |
Preview
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