I thought I’d better get in quick with this recipe before asparagus season in NZ winds up for the year! I’ve made this on and off over the years and it’s a recipe I always come back to because it’s straightforward and I don’t have to look up a recipe, I can mix-up the recipe based on what’s in the fridge, it’s filling (as you’d expect with a dozen eggs) and therefore, it feeds the masses (or, in the case of my small family, we can dine on this for days!).
Having tried a bunch of different combinations, my favourite is asparagus, feta and bacon, though when I made this I was feeding vegetarians, so I omitted the bacon! It’s such a shame asparagus season is so short, I gorge myself on the stuff in October/November – I just can’t get enough! Note, this is also my standard bacon and egg pie recipe: Cull the feta and asparagus and add lots of chopped uncooked bacon… Delicious. I made this for my friend Mel when she just had her baby, she said it was the best bacon and egg pie she’d ever had.
Makes 8 slices (perfect for lunch or dinner with a green side salad)
2 sheets store bought puff pastry (you can make your own, I can never be bothered!)
1 bunch asparagus – woody ends removed
1 finely diced small brown onion
1 cup grated cheese (I use whatever I’ve got, usually Edam or Colby)
12 eggs (yes, a dozen)
200g packet Feta, cut into chunks (I used Bouton d’Or)
1 tlb milk
Freshly ground black pepper (optional)
Step 1: Preheat oven to 190 degrees.
Step 2: Defrost the pastry. In the meantime, grease a large lasagne dish. Line with the defrosted pastry (you may need to roll the sheets out a little so they stretch to fit the dish). Press the edges of the pastry together so the two pieces join together.
Step 3: Sprinkle the diced onion onto the pastry. Top with the grated cheese. Lay the asparagus on top of the grated cheese. Sprinkle the feta over the asparagus. Crack the eggs over the asparagus, spacing them out as pictured. Get a sharp knife and pierce the yolks, dragging the yolk slightly through the egg white. Grind black pepper over the eggs (optional). I usually tidy up the side edges of the pastry (so sides are all even).
Step 4: Using a pastry brush, brush milk over the pastry.
Step 5: Bake for 25 minutes until golden , or the egg is set.