A simple bake to serve for lunch or supper from ” Med” by Claudia Roden.
Ingredients
- 500 g new potatoes peeled
- 200 g asparagus tips
- 4-5 tbsps olive oil
- 4 large eggs
- 25 g butter
- salt and black pepper
Servings:
Instructions
- Cook the potatoes in boiling water until they are tender. Meanwhile preheat the oven to 200 C, 180 C Fan Gas 6.
- When cooked, slice the potatoes into a baking dish. Add the asparagus tips, sprinkle with salt and black pepper and drizzle with the olive oil. Turn the vegetables until they are evenly coated.
- Bake until the asparagus is tender, about 15-20 minutes depending on how thick the asparagus tips are.
- Fry the eggs in the butter in a large frying pan, sprinkle with salt and serve on top of the vegetables. The yolks should still be runny.
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