BELGIUM BUTTER CRUMBED ASPARAGUS EGGS FOR TWO
It is something of a timing feat for one cook to have the asparagus hot and crisp, the crumbs golden, and the Eggs Mollet all done at the proper time, so a shift from mollet to hard cooked eggs is perfectly in order if you wish.
Provided by Olha7397
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy frying pan over medium heat, sauté crumbs in butter until they are crisp and deep golden and butter is slightly browned.
- Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well.
- Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt.
- Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings.
- EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise.
- Home Cooking Around The World.
Nutrition Facts : Calories 943.6, Fat 60.7, SaturatedFat 33.4, Cholesterol 545, Sodium 1068.1, Carbohydrate 72.6, Fiber 10.9, Sugar 12.3, Protein 31.5
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