Eggs charlotte
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.