This recipe combines asparagus and eggs, two of Switzerland's great springtime favourites, and allows you to put eggs in the "nest" in an original way, all without gluten.
You can serve these nests as a starter, or as a main course, with sautéed vegetables for example.
120 g buckwheat flakes
30 g buckwheat flour
35 g olive oil
15 g chia seeds
75 g water
6 medium or small eggs (but not large eggs)
1 bunch of asparagus
Sesame seeds (for decoration)
Fleur de sel
Mix the flakes with the flour and chia seeds.
Add the olive oil, salt and water.
Stir and let the mixture absorb the water for about 30 minutes.
Form the dough into 6 small balls.
Cut 16 strips of baking paper about 1.5 cm wide and 15 to 20 cm long and line the muffin tins with them: 2 strips of paper that cross each other in each mould (this will make it easier to remove from the mould).
Flatten each ball of dough and line the muffin tins to the edge of the tin (to prevent the egg from spilling out!).
Bake the nests at 180°C for 10 minutes.
In the meantime, wash the asparagus and cut off the stem end. Depending on your preference, grill some asparagus with a little olive oil for 5 minutes or cook them in boiling salted water for about 10 minutes (depending on the thickness of the asparagus).
Cut the asparagus finely, season them with a little salt and pepper and put them in the bottom of each flake nest (don't add too much, as you need to leave room for the eggs) and crack the eggs on top of the asparagus in the nests.
Bake for about 20 minutes (the white should be cooked and the yolk creamy).
Turn out immediately by pulling on the baking paper strips.
Sprinkle with sesame seeds and fleur de sel to serve.