Tasty Dish for Saturday

[Guest guest]

To to the Low Carb Veggie Recipe List, point your browser to:

http://LowCarbVeggieRecipes.listbot.com Or send an e-mail to:

LowCarbVeggieRecipes- and in the body of the message,

type " "

 

Egg and Asparagus Gratin

Ingredients:

12 asparagus spears

8 large eggs

1/4 cup whipping cream, divided

1 teaspoon grated lemon peel

salt to taste

cayenne to taste

1/2 cup grated parmesan cheese, divided

shredded cheddar cheese [optional]

 

In a wide frying pan, bring about 1 inch water to a boil over high heat.

Meanwhile, snap off and discard tough ends of asparagus; then cut spears into

1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just

tender when pierced (3 to 5 minutes), or to your tenderness preference. Drain

well.

 

Divide asparagus among 4 well-buttered 4 to 5 inch-wide ovenproof dishes.

Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of the

cream over eggs in each dish. Then sprinkle eggs evenly with lemon peel, and

with salt and cayenne to taste.

 

Set dishes on a baking sheet and bake in a 450° oven until eggs are done to

your liking (5 to 7 minutes for firm whites and soft yolks). Sprinkle evenly

with cheese and bake for 1 more minute. Serve at once. (If you are using the

cheddar cheese sprinkles as well, add them after the parmesan extra baking

minute and give it 1-2 more minutes to melt and bubble.)

 

Makes 4 Servings. 2.5 carbs per serving.

 

Joe W.

http://LowCarbVeggieRecipes.listbot.com