Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers

1. 1

   Preheat oven to 200 degrees Celsius

2. 2

   Wash the green asparagus, cut the edges and remove 10 cm from the bottom of each stem.

3. 3

   Place the asparagus tips on a baking sheet lined with parchment paper and sprinkle a tablespoon of olive oil and some coarse salt on top.

4. 4

   Cook for 10 minutes.

5. 5

   Mince the stems with a knife.

6. 6

   Heat a tablespoon of oil in a skillet and saute the asparagus over high heat, stirring regularly. Add salt and then remove from heat.

7. 7

   Add the basil, creme fraiche, and zest of half a lemon.

8. 8

   Separate this mixture into two jars, ramekins, or casseroles. Stick 3 cooked asparagus tips in each of them so that they stick out of the top.

9. 9

   Place the diced salmon on top of the asparagus mixture and gently break one egg on top of the salmon in each dish.

10. 10

    Cook for at least 10 minutes, until the white has solidified.

11. 11

    Toast the slices of bread and spread pesto on the warm toasts, then cut them into strips.

12. 12

    Serve the casserole on a plate with the toasts and the asparagus tips.

* Per serving · 4 servings · Values may vary.

No additional tips available.