| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Unsalted butter |
| 1/3 |
c |
Fresh bread crumbs; toasted lightly |
| 2 |
|
Hard-boiled large eggs; chopped fine |
| 2 |
tb |
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
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