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Recipe by: benaldee
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See below ingredients and instructions of the recipe
2 Eggs; boiled for 4 minutes
75 g Peas, cooked
75 g Asparagus, cooked
25 g Sunflower margarine; melted
5 tb B?chamel sauce
A little single cream
Salt and pepper
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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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