BELGIUM BUTTER CRUMBED ASPARAGUS EGGS FOR TWO

Belgium Butter Crumbed Asparagus Eggs for Two image

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

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups fine soft french breadcrumbs
1/2 cup butter
1 1/2 lbs fresh asparagus, trimmed
4 eggs, mollet (recipe below) or 4 freshly cooked and finely chopped hard-boiled eggs
salt
4 teaspoons minced fresh parsley
4 teaspoons snipped fresh chives
lemon wedge
black pepper, in a grinder

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