You are here

Sherried Eggs And Asparagus

admin's picture
Ingredients
  Margarine/Butter 1 Tablespoon
  Hard cooked eggs 6 , peeled and cut lengthwise into halves
  Half and half 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  All purpose flour 1 Tablespoon
  Dry sherry/Dry white wine 2 Tablespoon
  Whole wheat bread slices 4 , toasted
  Frozen asparagus spears/1 pound fresh asparagus, cooked 10 Ounce (1 Package)
Directions

Heat 1/4 cup sherry and the margarine in 10-inch skillet over medium heat until margarine is melted.
Place peeled eggs, cut sides down, in skillet; reduce heat.
Simmer uncovered until heated through, about 5 minutes.
Remove eggs; keep warm.
Stir half-and-half, salt and pepper into sherry mixture in skillet.
Shake flour and 2 tablespoons wine in tightly covered container; stir into half-and-half mixture.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Cut each slice bread into 4 triangles.
Arrange 3 egg halves, cut side up, and several asparagus spears on each serving plate.
Place 4 toast triangles on each plate.
Spoon some sauce over eggs.
Serve with remaining sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Toasted
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.189285
Average: 4.2 (14 votes)