Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 600 grams | Vegetables of your choice* |
| 25 grams | Butter; melted |
| 15 grams | Parmesan, grated |
| 2 \N | Eggs; lightly poached |
| 8 \N | Heart-shaped crotons |
| \N \N | (see Courgettes Provenale) |
| \N \N | Salt and pepper |
*(e.g. broccoli, cauliflower, asparagus, French beans, mange-tout, etc.)
A delightful plate of lightly cooked vegetables browned with a little cheese, this simple supper dish is topped with a poached egg and some cro–tons. Serve it with a crisp side-salad with a dressing of your choice (see Dressings).
Steam the vegetables of your choice until they are tender. Place them in a warm heatproof dish, pour the melted butter over and sprinkle with the Parmesan. Season with salt and pepper and brown quickly under a medium grill. Serve each portion with a poached egg and four heart-shaped cro–tons.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias