Yield: 2 Servings
|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 crotons. 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 crotons.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias