Asparagus Egg Stacks Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 6 eggs, slightly beaten | ||
| Milk | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Dry mustard | 2 Teaspoon | |
| 1/8 teaspoon liquid red pepper seasoning | ||
| Asparagus spears package | 2 , cooked, drained | |
| 12 slices firm-texture white bread, buttered | ||
| 6 radishes, sliced thin | ||
Directions
MAKING
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.
SERVING
10 Serve as desired.
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.
SERVING
10 Serve as desired.
Chef
