Angevine Eggs

Technical stages for Angevine Eggs :

• Peel and boil the asparagus for 20 to 30 minutes.
• Cut the head of the brioches. Hollow them out carefully. Butter the inside and outside.
• Put in a warm oven for 2 minutes. Break an egg in each brioche. season. Bake the eggs in a warm oven for about 15 minutes. The egg whites must ne set but still a bit liquid (not like fully boiled eggs). Arrange on a service dish with the asparagus in a bunch. You will dip them in the egg yolk.