Polonaise Topping For Asparagus
| 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)
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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