Baked Eggs

Baked Eggs

1bunch fresh asparagus, ends snapped off, and spears cut into 2-inch pieces

2tablespoons crème fraîche

Pinch of ground cumin, or to taste

6small eggs

¼cup finely grated Parmesan

1. Set the oven at 400 degrees. Have on hand 6 ramekins ( ½-cup capacity) and a small roasting pan. Bring a tea kettle of water to a boil.

2. Bring a large saucepan of salted water to a boil. Drop in the watercress and cook for 1 minute. With a slotted spoon, remove the watercress and transfer to a colander set over a bowl. (Do not drain the water). Rinse the watercress under cold water. With your hands, squeeze out the excess water. Chop the leaves finely; set aside.

3. In the same saucepan, cook the asparagus for 1 minute. Drain and rinse with cold water; set aside.

4. Add 1 teaspoon crème fraîche to each ramekin. Divide the watercress and asparagus among them. Sprinkle with cumin.

5. Break an egg into each ramekin and sprinkle with salt, pepper, and Parmesan. Set the dishes in the roasting pan and pour enough boiling water around the sides to come halfway up the dishes.

6. Bake the eggs for 12 to 14 minutes or until the whites are just firm to the touch. Set each ramekin on a small plate.