Eggs on a bed of asparagus and ham

Ingredients for 3 servings:

• 2 kg asparagus, fresh
• salt water
• some sugar
• some lemon juice
• 600 g cooked ham
• 6 eggs
• 250 ml hollandaise sauce
• salt and pepper
• possibly cheese

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

SiS-suitable

Peel the asparagus and cut into approximately 5 cm long pieces. Cook in salted water with a little sugar and lemon until al dente. Set aside 6 slices of ham and dice the rest. Then mix the ham, hollandaise sauce, and asparagus. Add a little more seasoning if desired (but be careful with the salt, as the ham will release a lot of it while cooking) and place in a baking dish. Press the remaining ham slices into the asparagus mixture to form small baskets and break an egg into each basket. Season the egg a little. If you like, you can also sprinkle a little cheese over the eggs. Bake the whole thing in the oven at 180°C (fan oven) for about 20-30 minutes. Depending on how you like your eggs (hard or soft-boiled), it’s best to use a baking dish with the hollandaise sauce.