| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 3 |
bn |
Asparagus; trimmed |
| 5 |
|
Eggs |
| 1 |
|
Pinches cayenne and nutmeg |
|
|
Salt and pepper |
| 3 |
tb |
Grated parmesan |
| 2 |
tb |
Cream |
| 5 |
|
Rashers thinly sliced bacon; trimmed |
INSTRUCTIONS
1. Pre-heat oven to 180deg.C. Generously butter a terrine dish or
line with Glad Bake.
2. Place asparagus in microwave-proof dish and cook on HIGH for 2
minutes - thick asparagus may take longer. Remove and cool under
running water. Drain and place in a tea towel to dry.
3. Break eggs into a small bowl and add the seasoning, cheese and
cream and beat until combined. Line the prepared terrine with the
bacon rashers. Pour 2 tablespoons of egg mixture into the base of the
dish. Top with a layer of asparagus and continue layering until all
ingredients are used, finishing with the egg mixture. Cover with
bacon strips, trimming any excess.
4. Bake in oven for about 25 minutes, or until the egg has set and the
terrine is light golden on top. Remove from oven and allow the
temperature to reduce to warm before unmoulding.
Converted by MC_Buster.
Per serving: 412 Calories (kcal); 30g Total Fat; (65% calories from
fat); 29g Protein; 6g Carbohydrate; 961mg Cholesterol; 289mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit;
3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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