olga_d_ont
Well-known member
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.
1 1/2 cups fine soft French bread crumbs
1/2 cup butter
1 1/2 pounds fresh asparagus, trimmed
4 Eggs Mollet (recipe below) or 4 freshly cooked and finely chopped hard cooked eggs
Salt
4 teaspoons minced fresh parsley
4 teaspoons snipped fresh chives
Lemon wedge
Black pepper in a grinder
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
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.
1 1/2 cups fine soft French bread crumbs
1/2 cup butter
1 1/2 pounds fresh asparagus, trimmed
4 Eggs Mollet (recipe below) or 4 freshly cooked and finely chopped hard cooked eggs
Salt
4 teaspoons minced fresh parsley
4 teaspoons snipped fresh chives
Lemon wedge
Black pepper in a grinder
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