Baked Eggs Wrth Asparagus
|Canned cream of asparagus soup||2 Cup (32 tbs)|
|Creme fraiche||3 Tablespoon (Sour Cream)|
|Dry sherry||2 Tablespoon|
Mix together the cream of asparagus soup, sour cream (creme fraiche) and the sherry in a bowl.
Heat on HIGH in the microwave oven for 2 minutes.
Divide the mixture between 4 ramekin dishes.
Break 1 egg into each dish.
Carefully prick the yolk of each egg with a toothpick (cocktail stick) in 2 or 3 places so that it does not burst.
Place the ramekin dishes in a circle in the microwave oven.
Leave the center empty.
Microwave on HIGH for 3 minutes.
Leave to stand for 1 minute, then serve.