Aspargus & egg
Recipe
Asparagus & spinach with baked eggs
You need this
Green asparagus 2 tbsp olive oil 1 grated garlic clove 200g fresh spinach 7 eggs 2 pinches of salt 100ml crème fraîche 1 tbsp finely grated lemon zest 4 tbsp finely chopped chives
This is how you do it
- Cut the asparagus into pieces about 3 cm (1 inch) long. Heat the olive oil in a covered frying pan and sauté the asparagus for 1 minute.
- Add the grated garlic and spinach, and cook for a few more minutes until the spinach is wilted. Season with salt.
- Make small wells in the asparagus mixture and crack the eggs into them. Cover the pan and steam the eggs until the yolks are creamy, about 4 minutes.
- In a small bowl, mix the crème fraîche with lemon zest and a pinch of salt.
- Remove the pan from the heat and spoon the crème fraîche mixture over the asparagus and eggs.
- Top with chives or dill. Serve the baked eggs with Sigdal. Enjoy!
