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Non-illustrated recipe

Angevine Eggs

  • For : 4 servings
  • Time : 45 minutes
  • Difficulty : easy

Ingredients for Angevine Eggs :

  • 4 eggs
  • 4 brioches
  • 500 g asparagus
  • butter
  • salt
  • pepper

Technical stages for Angevine Eggs :

  • Peel and boil the asparagus for 20 to 30 minutes.
  • Cut the head of the brioches. Hollow them out carefully. Butter the inside and outside.
  • Put in a warm oven for 2 minutes. Break an egg in each brioche. season. Bake the eggs in a warm oven for about 15 minutes. The egg whites must ne set but still a bit liquid (not like fully boiled eggs). Arrange on a service dish with the asparagus in a bunch. You will dip them in the egg yolk.
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The essentials

To make this recipe, some of these items will be required:

Peeler 7 cmPeeler 7 cm 5.80 Euro