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.
Serving size: Complete recipe
Calories 592 Calories from Fat 343
% Daily Value*
Total Fat 38 g58.6%
Saturated Fat 7.5 g37.6%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 478.8 mg19.9%
Total Carbohydrates 27 g9.1%
Dietary Fiber 2.6 g10.6%
Sugars 5.9 g
Protein 26 g52.9%
Vitamin A 19.5% Vitamin C
Calcium 10.6% Iron 20.3%
*Based on a 2000 Calorie diet