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Herby Eggs and Asparagus in Cocottes

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.

Ingredients

Steps

STEP 1

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.

STEP 2

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.

STEP 3

Top with Herby Chimichurri and serve with toast strips.

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Edamame Green Goddess sauce.

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