October 27, 2006, Newsletter Issue #210: Green Eggs for Easter
Tip of the Week
"Gruene Eier" - "Eggs with Green Sauce", or "Oeufs Mollets with Green Sauce", this meal serves 2:
A sauce of puréed 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.
You need:
2 eggs, boiled for 4 minutes
Peas, 75 g (3 oz) cooked
Asparagus, 75 g (3 oz) cooked
Sunflower margarine, 25 g (1 oz) melted
Béchamel sauce, 5 tbs
A little single cream
Salt and pepper
Parsley sprigs to garnish
Preparation:
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. Purée the peas and the asparagus together with the melted margarine and béchamel - the purée 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.
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