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Recipe from the weekend Guardian.

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Alf Tupper:
Roast new potatoes - seasoned with pepper - until they're nearly cooked, throw in asparugus and roast on, when asparugus nearly done make 4 wells in the roasting pan and crack in eggs. Roast on for a further 3 or 4 minutes, depending on how you like your eggs. Throw over snipped chives or parsley or whatever you like.

Then eat, maybe with crusty bread to dip in the yolks.

Tried it a couple of nights ago, I think it's something that will join my tried and trusted regular meals. 

diablita:
sounds delicious! I'm trying to understand what 'wells in the roasting pan' are?  If I use a pan for roasting it's a flat one with short sides, no way to make wells?

Alf Tupper:

--- Quote from: diablita on May 22, 2013, 11:02:03 AM ---sounds delicious! I'm trying to understand what 'wells in the roasting pan' are?  If I use a pan for roasting it's a flat one with short sides, no way to make wells?

--- End quote ---

Wells in the spuds and asparagus to take the eggs.

witchypoo:
my husband makes a similar recipe, but uses mushrooms instead of the potatoes.  then adds tarragon and a bit of cream, right before the eggs.

Alf Tupper:
I like the sound of mushrooms - not so keen on the cream.

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