Vegetables alla casalinga
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | grams | Vegetables of your choice* |
| 25 | grams | Butter; melted |
| 15 | grams | Parmesan, grated |
| 2 | Eggs; lightly poached | |
| 8 | Heart-shaped crotons | |
| (see Courgettes Provenale) | ||
| Salt and pepper | ||
Directions
*(e.g. broccoli, cauliflower, asparagus, French beans, mange-tout, etc.)
A delightful plate of lightly cooked vegetables browned with a little cheese, this simple supper dish is topped with a poached egg and some cro–tons. Serve it with a crisp side-salad with a dressing of your choice (see Dressings).
Steam the vegetables of your choice until they are tender. Place them in a warm heatproof dish, pour the melted butter over and sprinkle with the Parmesan. Season with salt and pepper and brown quickly under a medium grill. Serve each portion with a poached egg and four heart-shaped cro–tons.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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