eggs charlotte

Categories

Jude2

Yield

1 servings

EGGS CHARLOTTE

TOPPING

Eggs Charlotte:

Remove crusts from bread.

Mix butter and mustard together.

Spread over bread and cut four slices of bread corner to corner.

Place bread triangles butter side out to line sides of a 23cm x 19cm dish.

Line base of dish with remaining bread, butter side down, cutting to fit dish.

Flake fish and place over bread base.

Drain asparagus and layer over fish.

Beat milk, eggs, paprika, salt and pepper together. Pour over fish and asparagus.

Bake at 180 C for 1 hour or until set. Sprinkle over topping.

Topping:

Chop hard boiled eggs and, and mix through parsley.

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