World Egg Day with Le Creuset
Eggs a la Cocotte
Join Le Creuset in celebrating World Egg Day Friday 12th October , with a delicious recipe for all to enjoy!
Cooking demonstration in store 5pm - 8pm
preparation time: 5 minutes
cooking time: 25 minutes
8 small asparagus spears
2 tsp melted butter
freshly ground pepper
½ bunch watercress
4 slices whole wheat bread
Clean the asparagus (small asparagus do not need to be peeled). Grease four petite casseroles with the melted butter, add some salt and freshly ground pepper.
Place the asparagus into the petite casseroless and break one egg into each pot. Season once again with salt and freshly ground pepper.
Lay a sheet of baking paper in an deep oven dish large enough to hold the 4 mini casseroles (this is to prevent the water from rising up), place the petite casseroles into the dish and pour in enough hot water to come 2/3 of the way up the sides of the casseroles. Place in a pre-heated oven at 200°C / 400°F / Gas Mark 6 for 15 minutes.
Serve with watercress and whole wheat bread.