Asparagus Egg Stacks Recipe
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
GETTING READY
1. Grease a shallow 9-inch square baking pan with butter.
2. Preheat the oven to 300°F.
3. Place a pan filled with 1 inch of water on middle level of the oven to create a water bath.
MAKING
4. In a medium-size mixing bowl, combine eggs with milk, salt, mustard and red pepper seasoning.
5. Use a large fork or a wire whisk to lightly beat the eggs until yolk and whites are blended. Do not whisk till fluffy.
6. Strain the egg mixture into greased baking pan.
7. Cover the pan with wax paper and place in the water bath in the heated oven.
8. Bake custard for 30 minutes or until sides are set and center is set but soft.
9. Remove pan from water and allow to cool at room temperature.
10. Chill in refrigerator then cut into six 1 1/2 –inch wide strips.
FINALIZING
11. On each of 6 bread slices, arrange 5 or 6 asparagus spears.
12. Arrange custard strips on asparagus and top with radish slices.
13. Close sandwiches with remaining slices of bread.
SERVING
14. Cut each sandwich into half and serve right away or wrap in cling film, foil or wax paper and chill
1. Grease a shallow 9-inch square baking pan with butter.
2. Preheat the oven to 300°F.
3. Place a pan filled with 1 inch of water on middle level of the oven to create a water bath.
MAKING
4. In a medium-size mixing bowl, combine eggs with milk, salt, mustard and red pepper seasoning.
5. Use a large fork or a wire whisk to lightly beat the eggs until yolk and whites are blended. Do not whisk till fluffy.
6. Strain the egg mixture into greased baking pan.
7. Cover the pan with wax paper and place in the water bath in the heated oven.
8. Bake custard for 30 minutes or until sides are set and center is set but soft.
9. Remove pan from water and allow to cool at room temperature.
10. Chill in refrigerator then cut into six 1 1/2 –inch wide strips.
FINALIZING
11. On each of 6 bread slices, arrange 5 or 6 asparagus spears.
12. Arrange custard strips on asparagus and top with radish slices.
13. Close sandwiches with remaining slices of bread.
SERVING
14. Cut each sandwich into half and serve right away or wrap in cling film, foil or wax paper and chill
Chef
