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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy frying pan over medium heat, sauté crumbs in butter until they are crisp and deep golden and butter is slightly browned. | 2. Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well. | 3. Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt. | 4. Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings. | 5. EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise. | 6. Home Cooking Around The World. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fine french breadcrumb	1 1/2	1/2	soft	-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
asparagus	1 1/2		trimmed	136.0779	26.3991	14.9686	0.8165
egg	4		cooked chopped hard-boiled	286.0	1.44	25.12	19.02
salt				-	-	-	-
parsley	4	teaspoons	minced	1.8	0.3165	0.1485	0.0395
chive	4	teaspoons	snipped	1.2	0.174	0.1308	0.0292
lemon wedge				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.