Sort ingredients
majesstic
QR Code
Listen
Pdf
Make the cream base: Whisk the cream and cream cheese together in a large bowl. Stir through the chopped herbs.
Start the pan: Place a flameproof casserole dish over medium heat. Coat the bottom with a thin layer of olive oil.
Build the vegetables: Grate the shallot into the dish and cook for 1 minute. Add the asparagus and cook for 1 minute, then the kale, peas and courgette for another minute.
Add the cream: Pour in the cream cheese mixture, season with salt and pepper, and mix well.
Cook the eggs: Make four wells in the vegetables and crack an egg into each. Cover with a lid and cook for 3 minutes, until the whites are firm and the yolks still runny.
Finish: Off the heat, drizzle over the yoghurt and chilli oil. Sprinkle with the rocket and Parmesan, and serve with toasted sourdough or warm flatbreads.