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Asparagus Egg Stacks Recipe
|Eggs||6 , slightly beaten|
|Milk||2 Cup (32 tbs)|
|Dry mustard||2 Teaspoon|
|Liquid red pepper seasoning||1⁄8 Teaspoon|
|Pepper red||1⁄8 Teaspoon|
|Frozen asparagus spears||20 , cooked, drained and chilled (2 Packages,10 Ounces Each)|
|Firm white bread slice||12 , buttered|
|Radishes||6 , thinly sliced|
Calories 239 Calories from Fat 71
% Daily Value*
Total Fat 8 g11.6%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 219 mg
Sodium 1128.1 mg47%
Total Carbohydrates 28 g9.2%
Dietary Fiber 1.5 g6%
Sugars 5.4 g
Protein 12 g24.8%
Vitamin A 15.3% Vitamin C 5.6%
Calcium 14.1% Iron 10.5%
*Based on a 2000 Calorie diet
1 In a medium size bowl,beat eggs slightly with milk, salt, mustard and red pepper seasoning.
2 Strain into a lightly buttered baking pan, 9x9x2; cover.
3 Set in a larger pan of boiling water.
4 Bake in a slow oven at 300 degrees farenheit for 30 minutes, or until the center is almost set but still soft.
5 Remove at once from the pan of water; chill.
6 Arrange 5 or 6 spears of asparagus on each of the 6 slices of bread.
7 Cut the chilled custard into six oblongs; place on the asparagus; top with radish slices.
8 Cover with the remaining slices of bread.
9 Place each sandwich in a plastic bag, or wrap in a wax paper, foil or transparent wrap.
10 Serve as desired.