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    You are in: Home / Recipes / Belgium Butter Crumbed Asparagus Eggs for Two Recipe
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    Belgium Butter Crumbed Asparagus Eggs for Two

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Olha's Note:

    It is something of a timing feat for one cook to have the asparagus hot and crisp, the crumbs golden, and the Eggs Mollet all done at the proper time, so a shift from mollet to hard cooked eggs is perfectly in order if you wish.

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    Units: US | Metric


    1. 1
      In a heavy frying pan over medium heat, sauté crumbs in butter until they are crisp and deep golden and butter is slightly browned.
    2. 2
      Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well.
    3. 3
      Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt.
    4. 4
      Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings.
    5. 5
      EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise.
    6. 6
      Home Cooking Around The World.

    Ratings & Reviews:


    Nutritional Facts for Belgium Butter Crumbed Asparagus Eggs for Two

    Serving Size: 1 (585 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 943.6
    Calories from Fat 546
    Total Fat 60.7 g
    Saturated Fat 33.3 g
    Cholesterol 545.0 mg
    Sodium 1068.0 mg
    Total Carbohydrate 72.5 g
    Dietary Fiber 10.9 g
    Sugars 12.3 g
    Protein 31.5 g

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