Crumpets with Asparagus, Wild Garlic and Eggs (4)

A recipe for spring from Claire Thomson’s ” Home Cookery Year”.

Crumpets with Asparagus, Wild Garlic and Eggs (4)
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Crumpets with Asparagus, Wild Garlic and Eggs (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to !80 C, 160 Fan, Gas 4. Bring a pan of well salted water to the boil and boil the asparagus for 1-2 minutes until just tender. Drain well.
  2. Mix half the wild garlic into the clotted cream or mascarpone and season well.
  3. Melt the butter in a large ovenproof frying pan and add the asparagus together with the remaining wild garlic. Cook over a moderate heat for a couple of minutes.
  4. Season the beaten eggs with salt and pepper and add to the pan, evenly spreading out the asparagus.
  5. Spoon half the creamy wild garlic mixture over the eggs then sprinkle with the cheese and bake in the oven for 8-10 minutes until lightly golden on top and barely cooked in the middle.
  6. Toast the crumpets and butter generously. Spread with the remaining clotted cream mixture.
  7. Remove the eggs from the oven and dollop spoonfuls on top of the crumpets. Serve immediately.
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