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Cooking 101
Cheesy eggs and asparagus are baked in cocottes for an elegant breakfast or brunch.
Chef Tip: A tea kettle is the perfect tool to get boiling water quickly with an easy-use spout.
Butter, softened
8 eggs
4-6 asparagus spears, cut into thirds
½ cup grated gruyere cheese
4 tablespoons whole milk
Salt and pepper
Butter 4 small cocottes. Crack 2 eggs in each cocotte and add 3-5 asparagus pieces and 1 tablespoon milk per cocotte. Divide cheese evenly among cocottes.
Place cocottes in a baking dish with tall sides. Fill baking dish with boiling water until it comes halfway up the cocottes. Cover with foil or lids and bake at 375 for 12-16 minutes.
Top with Herby Chimichurri and serve with toast strips.
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Edamame Green Goddess sauce.
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