Cocotte eggs with asparagus



For 4 people

Sigdal Herbs and Sea Salt
4 eggs
1 jar of 250ml double cream
12 heads of cooked asparagus
cherry tomatoes
Flower of salt, pepper



Preheat your oven to 200°C.

Butter the inside of 4 ovenproof ramekins and place a spoonful of crème fraiche in each.

Add a few halved cherry tomatoes and some asparagus heads.

Add salt and pepper to taste.

Finish by adding a whole egg.

Place your ramekins in a dish filled with water to cook in a bain-marie.

Cook for 15 minutes.

Serve with your Sigdal Herbs and Sea Salt Crisps.

With Sigdal, dare healthy excess!