Delia Smith Alpine Eggs Recipe is a wonderfully simple combination of eggs, cheese, butter, and fresh herbs. The original Alpine Eggs tradition goes back to Mrs Beeton, and Delia Smith helped make the dish familiar to a wider audience through her cookery programmes.
Ingredients
- 4 large eggs
- 275–350g fresh asparagus, trimmed
- 110g Lancashire cheese, crumbled
- 25g butter
- Salt, to taste
- Freshly ground black pepper
- 1 dessertspoon fresh chives, finely snipped
How to Make Delia Smith Alpine Eggs
Step 1
Preheat the oven to 200°C (180°C fan). Trim away the woody ends of the asparagus. Steam the spears for about 3 minutes, just until they become tender but still retain some bite. You do not want soft, floppy asparagus because it will cook again in the oven.
Step 2
Arrange the warm asparagus in a shallow ovenproof dish. Scatter half of the crumbled Lancashire cheese over the top. Carefully crack the eggs onto the cheese, keeping the yolks intact. Season with salt and plenty of freshly ground black pepper.
Scatter the remaining cheese over the eggs and dot the surface with small pieces of butter. The cheese should cover much of the egg whites while leaving the yolks visible.
Step 3
Bake for about 12–15 minutes, checking toward the end of the cooking time. The cheese should be bubbling and golden around the edges, the whites should be set, and the yolks should still have some softness.
Remove the dish as soon as the eggs reach the texture you want because they will continue cooking from the heat of the dish. Finish with the chopped chives and serve immediately.
What to Serve With Delia Smith Alpine Eggs
Fresh crusty bread or toasted sourdough is the natural partner. It gives you something to dip into the soft yolks and catch the melted cheese.
For a lighter plate, serve the eggs with a simple green salad dressed with lemon juice or a mild vinaigrette. Grilled tomatoes also work particularly well because their acidity cuts through the richness of the cheese and butter.
For brunch, you can add crisp bacon or smoked salmon. Keep the accompaniments fairly restrained; the eggs, asparagus, and cheese already provide plenty of flavour.
Delia Smith Alpine Eggs Nutrition Information
Approximate nutrition per serving, based on four servings:
- Calories: 278 kcal
- Protein: 17g
- Fat: 22g
- Saturated fat: 13g
- Carbohydrates: 4g
- Fibre: 2g
- Sugars: 2g
- Sodium: 410mg
These figures are estimates and will change according to the exact cheese, butter, egg size, and portion used.
FAQs
Can I use another cheese instead of Lancashire?
Yes. Mature Cheddar or Gruyère can be used if Lancashire cheese is unavailable. Choose a cheese with good melting qualities and enough flavour to stand up to the eggs.
How do I keep the egg yolks runny?
Watch the dish closely during the final few minutes. Remove it once the whites have set but the yolks still wobble gently when the dish is moved.
Can I prepare the asparagus ahead?
Yes. Trim and steam the asparagus earlier in the day, then cool and refrigerate it. Bring it out when you are ready to assemble the dish.
Can I make Alpine Eggs without asparagus?
Yes. A simpler cheese-and-egg version works well. The traditional form of Alpine Eggs is based around eggs baked with cheese and butter, while asparagus gives this version extra freshness and texture.
Is Alpine Eggs suitable for breakfast?
Absolutely. It works particularly well for breakfast or brunch, but the combination of eggs, cheese, and asparagus is substantial enough for a light lunch or supper too.
Why shouldn’t I overcook the eggs?
Overcooking makes the whites rubbery and turns the yolks firm. The best result has completely cooked whites, bubbling cheese, and yolks that remain soft enough to spoon over toast.