Oeufs mollets with green sauce

Yield: 2 Servings

Measure Ingredient
2 \N Eggs; boiled for 4 minutes
75 grams Peas, cooked
75 grams Asparagus, cooked
25 grams Sunflower margarine; melted
5 tablespoons B‚chamel sauce
\N \N A little single cream
\N \N Salt and pepper
\N \N Parsley sprigs to garnish

A sauce of pur‚ed 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. Pur‚e the peas and the asparagus together with the melted margarine and b‚chamel - the pur‚e 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

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