Eggs charlotte

Yield: 1 servings

Measure Ingredient
7 slices Sandwich bread
25 grams Butter
1 teaspoon Mixed milk mustard
2 Fillets smoked skinned and boned fish
; fillets
1 340 gram can asparagus spears
1½ cup Milk
3 Eggs
½ teaspoon Ground paprika
½ teaspoon Salt
Freshly ground black pepper
2 Hard boiled eggs
¼ cup Chopped parsley

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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