Baked eggs with asparagus and peas

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Toss pine nuts in a medium ovenproof frying pan (20cm base measurement) over medium heat until golden. Transfer to a bowl.
2. Heat oil in same pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add asparagus, peas and stock and bring to the boil. Remove from heat.
3. Using the back of a spoon, make 4 indentations in vegetable mixture. Crack 1 egg into each indentation. Bake in oven for 7–8 minutes or until whites are just set and yolks are still soft or cooked to your liking. Sprinkle with dill, pine nuts and rind to serve.