Folded eggs with asparagus

Fairlady
4 servings
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Eggs

By Food24 November 03 2009
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Ingredients (6)

8.00 eggs
190.00 ml cream
0.00 sea salt and freshly ground black pepper
30.00 ml butter
8.00 asparagus — blanched, chopped
4.00 sourdough loaf — sliced, toasted
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Method:

Beat together the eggs and cream, and season with salt and pepper.
Melt butter in a non-stick frying pan over moderate heat and add the egg mixture.
Slowly fold eggs together until just set.
Remove from heat and add the egg mixture.
Slowly fold eggs together until just set.
Remove from the heat and add asparagus pieces.
Spoon egg mixture on toast and serve.
Alternatively, you can use smopked salmon and chives instead of asparagus.



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