LJ fairburn Poultry


Tray-Baked Eggs with Asparagus, Sun-Dried Tomatoes, Edamame Beans & Goat's Cheese


Serves 4


  • Olive oil
  • 2 bunches of asparagus, trimmed
  • 1 x 150g tub edamame beans
  • 30g butter, melted
  • 6 British Blue eggs
  • 10 sun-dried tomatoes
  • 150g goat's cheese, crumbled or cubed
  • Sea salt flakes
  • Freshly ground black pepper
  • A small handful of basil leaves, torn, to serve
  • Toasted sourdough, to serve

Preheat the oven to 200°C/400°F/Gas Mark 6


Lightly grease a baking tray with a little olive oil. Place the asparagus spears on the bottom of the tray then sprinkle over the edamame beans. Drizzle with a good slug of olive oil and the melted butter.

Crack the eggs over the top of the mixture then scatter the sundried tomatoes and crumbled goat’s cheese over the top, particularly in the gaps not covered by the eggs. Season with a little salt and black pepper.

Bake in the preheated oven for about 10 minutes or until the egg whites have just set. Scatter some torn basil leaves over the top and serve immediately with some toasted sourdough.