Yield: 2 Servings
|2 \N||Eggs; boiled for 4 minutes|
|75 grams||Peas, cooked|
|75 grams||Asparagus, cooked|
|25 grams||Sunflower margarine; melted|
|5 tablespoons||Bchamel sauce|
|\N \N||A little single cream|
|\N \N||Salt and pepper|
|\N \N||Parsley sprigs to garnish|
A sauce of pured peas and asparagus is the coating for soft-boiled eggs in this recipe. Lovely summery food, best served with rice and a tossed salad - and some warm, fresh bread on the side.
Plunge the boiled eggs into cold water as soon as the four minutes are up. When they are cold, peel very carefully, making sure not to break the white. Pure the peas and the asparagus together with the melted margarine and bchamel - the pure should be smooth and a lovely shade of green. Thin out with a little single cream and season to taste. Divide the mixture into the bottom of two ramekin dishes.
Put the eggs on top and garnish with a sprig of parsley. Serve at room temperature.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias