Sherried Eggs And Asparagus Recipe
Ingredients
| 1/4 cup dry sherry or dry white wine | ||
| Butter/Margarine | 1 Tablespoon | |
| 6 hard-cooked eggs, peeled and cut lengthwise into halves | ||
| Half and Half | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| All purpose flour | 1 Tablespoon | |
| 2 tablespoons dry sherry or dry white wine | ||
| Whole wheat bread slice | 4 , toasted | |
| Asparagus spears package | 1 , frozen | |
Directions
Heat 1/4 cup sherry and the margarine in 10-inch skillet over medium heat until margarine is melted.
Place peeled eggs, cut sides down, in skillet; reduce heat.
Simmer uncovered until heated through, about 5 minutes.
Remove eggs; keep warm.
Stir half-and-half, salt and pepper into sherry mixture in skillet.
Shake flour and 2 tablespoons wine in tightly covered container; stir into half-and-half mixture.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Cut each slice bread into 4 triangles.
Arrange 3 egg halves, cut side up, and several asparagus spears on each serving plate.
Place 4 toast triangles on each plate.
Spoon some sauce over eggs.
Serve with remaining sauce.
Place peeled eggs, cut sides down, in skillet; reduce heat.
Simmer uncovered until heated through, about 5 minutes.
Remove eggs; keep warm.
Stir half-and-half, salt and pepper into sherry mixture in skillet.
Shake flour and 2 tablespoons wine in tightly covered container; stir into half-and-half mixture.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Cut each slice bread into 4 triangles.
Arrange 3 egg halves, cut side up, and several asparagus spears on each serving plate.
Place 4 toast triangles on each plate.
Spoon some sauce over eggs.
Serve with remaining sauce.
Chef
