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CATEGORY CUISINE TAG YIELD
Eggs April 1990 1 Servings

INGREDIENTS

5 T Unsalted butter
1/3 c Fresh bread crumbs, toasted
lightly
2 Hard-boiled large eggs
chopped fine
2 T Finely chopped fresh parsley
leaves

INSTRUCTIONS

In a large skillet heat the butter over moderately high heat until  the
foam subsides and in it saute the bread crumbs until they are  golden
brown. Stir in the egg, the parsley, and salt and pepper to  taste and
serve the topping over asparagus.  Makes about 2/3 cup.  Gourmet April
1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 830
Calories From Fat: 633
Total Fat: 71.6g
Cholesterol: 576.9mg
Sodium: 416.6mg
Potassium: 273mg
Carbohydrates: 27.7g
Fiber: 1.9g
Sugar: 3.6g
Protein: 19.9g


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