Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Baked Eggs with Asparagus Soldiers
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
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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