Vegetables alla casalinga

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 cro–tons
\N \N (see Courgettes Proven‡ale)
\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

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