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Eggs French Med01 4 servings

INGREDIENTS

32 md Asparagus spears -; (abt 1 1/2 lbs)
(white asparagus is excellent; too)
2 tb Salt
6 tb Extra-virgin olive oil
3 sl Baguette or French bread -; (1" thick)
4 Garlic cloves; thinly sliced
1/2 md Red onion; finely chopped
1 tb Hot paprika
1 ts Sweet paprika
2 tb Sherry vinegar
4 Eggs -; (jumbo)
Freshly-ground black pepper; to taste
4 tb Finely-chopped parsley; for garnish

INSTRUCTIONS

Preheat oven to 500 degrees. Bring 4 quarts water to a boil and add 2
tablespoons salt. Trim asparagus by snapping off butt ends. Drop
asparagus into boiling water and cook 1 1/2 minutes or until just
tender. Remove and refresh in an ice water bath. Drain and set aside.
Heat oil in an 8- to 10-inch saute pan over medium heat. Add bread
and cook until dark golden brown, about 1 minute. Remove bread and
add garlic and onion and cook until softened and light golden brown,
about 2 minutes. Add both paprikas and cook 30 seconds. Remove and
allow to cool. Place toasted bread, onion, oil and spice mixture into
a food processor and blend to crumbs. Place 8 asparagus spears into
each of 4 ramekins. Divide bread crumbs over asparagus, drizzle with
vinegar and crack 1 egg into each ramekin. Season with salt and
pepper and place into oven and cook until egg is just set, about 3 to
5 minutes. Remove and serve at once. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B02 broadcast 05-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-31-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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