Bring a small saucepan of water to a gentle boil over medium heat. Season the water with salt, then drop in the asparagus and peas. Blanch for about 2 minutes, or until the asparagus and peas are a bright green. Strain and rinse under cold water. Set aside.
Whisk 2 tablespoons melted butter with heavy cream and Greek yogurt. Stir in the grated garlic and season with salt and pepper. Divide the mixture between two baking dishes or ramekins.
Arrange the asparagus and peas in the cream. Carefully break two eggs into each dish, taking care not to pierce the yolk. Sprinkle with Emmentaler cheese.
Stir the remaining melted butter into the panko breadcrumbs and sprinkle on top. Season with salt and pepper.
Bake for about 8-10 minutes, or until the egg whites are cooked but the yolks are runny. Be careful not to overcook, as it can quickly do so.
Remove from oven, garnish with chives, and serve immediately with crusty bread. If you wish, serve with a dollop of Greek yogurt seasoned to taste with salt and pepper.