Baked Eggs with Asparagus Soldiers

Name: Rukmini Iyer Baked Eggs With Asparagus Soldiers | Easy Brunch
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 1
Ingredients: 2 heaped tbsp crème fraîche; 1 medium-sized mushroom, finely chopped; ½ spring onion, finely chopped; sea salt flakes and freshly ground black pepper; 1 free-range egg; 5–6 asparagus spears; A tiny bit of olive oil; freshly made buttered toast soldiers

by Rukmini Iyer from The Quick Roasting Tin

These individual baked eggs are an easy, moreish breakfast option for the weekend. Serve with buttered toast soldiers and asparagus spears for dipping.

Vegetarian Tray Bake Family Friendly Quick

Serves 1

Total 20 min

Prep 5 min

Cook 15 min

Easy

Introduction from Rukmini Iyer

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.