A recipe by

OVEN ROASTED ASPARAGUS, EGG, TOMATOES, COTTAGE CHEESE AND CROUTONS

BIOGRAPHY

Always passionate about the culinary world, photography and writing, Maude has a Degree in Arts and Kitchen. She likes non-processed foods and unique flavors that you’ll find on his French blog Cuisine Estudiantine.

NEW RECIPE
OVEN ROASTED ASPARAGUS, EGG, TOMATOES, COTTAGE CHEESE AND CROUTONS

Quantity: 4

Cooking time: 6-8 minutes

Preparation time 30 minutes

Ingredients

  • 4 cups (1 liter) of asparagus
  • 2 garlic cloves, minced
  • 1 tbs (15 ml) of sunflower oil
  • 2 tsp (10 ml) of sambal oelek
  • Salt and pepper
  • 2 cups (500 ml) of cherry tomatoes
  • 4 eggs
  • 1 cup (250 ml) of spincah, aragula or any other greens
  • ¾ cup (185 ml) of Liberté cottage cheese

For the croutons

  • 2 slices of bread, cut into small cubes
  • 2 tbs (30 ml) sunflower oil
  • Salt and pepper

Preparation

  1. Place the asparagus in a large rectangular baking dish. Mix the oil with the garlic and sambal oelek and coat the asparagus. Add salt and pepper and bake at broil on the center rack for 4 minutes, stirring halfway through. Remove from oven and set the temperature to 350 ° F.
     
  2. Combine bread cubes with oil, salt and pepper and place them in a small baking dish. Cook until browned. Stir frequently.
     
  3. In the asparagus dish, add the greens, tomatoes and cottage cheese. Then, gently place the eggs. Return to oven (350 ° F) and cook for 6-8 minutes or until the whites are cooked and yolks are runny. Serve immediately with croutons.


Print

Your evaluation

0 comment(s)