Anne Morgan This cozy Delia Smith Alpine Eggs recipe is made with fresh asparagus, large eggs, crumbled Lancashire cheese, butter, and snipped chives. The result is a savory, cheesy, and satisfying baked dish, perfect for a special brunch or a light supper. This simple meal is best enjoyed in the spring when asparagus is in season and makes a wonderful serving for four people.
Jump to RecipeDelia Smith Alpine Eggs Ingredients
- 10–12 oz (275–350 g) fresh asparagus, trimmed
- 4 large eggs
- 4 oz (110 g) Lancashire cheese, crumbled
- 1 oz (25 g) butter
- Salt and freshly milled black pepper
- 1 dessertspoon snipped fresh chives, to garnish
How To Make Delia Smith Alpine Eggs
- Preheat the oven: First, preheat your oven to 400°F (200°C) or gas mark 6.
- Steam the asparagus: Trim the woody ends from the asparagus stalks. Place them in a steamer over about 1 inch (2.5 cm) of boiling water, season with salt, cover, and steam for just 3 minutes until tender-crisp.
- Assemble the base: Arrange the steamed asparagus stalks in a single layer in the bottom of an ovenproof dish. Scatter half of the crumbled Lancashire cheese over the asparagus.
- Add the eggs: Carefully break the four eggs directly onto the cheese, trying not to break the yolks. Season the eggs with salt and freshly milled black pepper.
- Add the toppings: Sprinkle the remaining cheese evenly over the eggs, making sure they are well covered. Dot the top with small pieces of butter.
- Bake the dish: Place the dish in the center of the preheated oven and bake for 12–15 minutes. The dish is ready when the cheese is melted and bubbling and the egg whites are set but the yolks are still slightly soft.
- Garnish and serve: Remove from the oven and sprinkle with the snipped fresh chives just before serving.
Recipe Tips
- Don’t Overcook the Asparagus: Steaming the asparagus for only 3 minutes is key. It will continue to cook in the oven, and this initial short steaming time ensures it remains tender without becoming mushy.
- Use Room Temperature Eggs: For more even cooking, let your eggs sit out of the refrigerator for about 30 minutes before you use them. Cold eggs can take longer to cook through.
- Watch the Eggs Closely: The ideal Alpine Eggs have set whites and runny yolks. Check the dish around the 12-minute mark. If you prefer a firmer yolk, you can leave it in for the full 15 minutes or slightly longer.
- Cheese Choice Matters: Lancashire cheese is traditional for this dish because it melts beautifully into a creamy sauce. If you can’t find it, a good quality sharp white cheddar or Gruyère would be a delicious substitute.
What To Serve Alpine Eggs
These Alpine Eggs are wonderful on their own but are even better with a side of crusty bread or toasted sourdough for dipping into the rich, runny egg yolks. For a more substantial meal, serve it alongside a simple green salad with a light vinaigrette. Crispy bacon, smoked salmon, or roasted cherry tomatoes also make excellent accompaniments for a weekend brunch.
How To Store Alpine Eggs Leftovers
- Refrigerate: This dish is best enjoyed immediately after baking. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven or microwave, but be aware that the egg yolks will cook through and become firm.
- Freeze: Freezing is not recommended for this recipe. The texture of the baked eggs and asparagus will become rubbery and watery upon thawing.
Delia Smith Alpine Eggs Nutrition Facts
- Calories: 278 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 225mg
- Sodium: 410mg
- Total Carbohydrate: 4g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 17g
Frequently Asked Questions
- Can I use a different type of cheese? Yes, absolutely. While Lancashire is traditional, this dish works well with other good melting cheeses. A sharp cheddar, Gruyère, or even a mix of Parmesan and mozzarella would be delicious alternatives.
- What if I don’t have a steamer for the asparagus? You can blanch the asparagus instead. Simply drop the trimmed stalks into a pot of boiling salted water for 2-3 minutes, then immediately remove them and place them in an ice bath to stop the cooking process. Pat them dry before using.
- How do I know when the eggs are perfectly cooked? The egg whites should be completely white and firm. The yolks should still be bright orange or yellow and soft to the touch. You can gently jiggle the dish; the whites should not move, but the yolk will have a slight wobble.
- Can I make this dish ahead of time? It is best to assemble and bake this dish just before serving to ensure the eggs are perfectly cooked. You can, however, trim and steam the asparagus an hour or two in advance and store it in the refrigerator until you are ready to assemble everything.
Delia Smith Alpine Eggs Recipe
Course: Breakfast, BrunchCuisine: British4
servings10
minutes15
minutes278
kcalA comforting and easy baked egg dish featuring tender steamed asparagus, savory crumbled Lancashire cheese, and perfectly set eggs, all baked until golden and bubbling. Garnished with fresh chives, Delia Smith’s Alpine Eggs make a perfect meal for a special brunch or a light supper.
Ingredients
10–12 oz (275–350 g) fresh asparagus, trimmed
4 large eggs
4 oz (110 g) Lancashire cheese, crumbled
1 oz (25 g) butter
Salt and freshly milled black pepper
1 dessertspoon snipped fresh chives, to garnish
Directions
- Preheat oven to 400°F (200°C). Steam the trimmed asparagus for 3 minutes until tender-crisp.
- Arrange the steamed asparagus in the base of an ovenproof dish. Sprinkle with half of the crumbled cheese.
- Carefully crack the eggs over the cheese layer. Season with salt and pepper.
- Top the eggs with the remaining cheese and dot with butter.
- Bake for 12–15 minutes, or until the cheese is bubbling and the egg whites are set.
- Garnish with fresh chives and serve immediately.
