Steamed Asparagus with Egg
Serves 44 eggs
4 tbsp double cream
25g (1oz) butter
150g (5oz) asparagus tips
salt and freshly ground black pepper
toasted soldiers or brown wheaten bread, to serve
1 Break each egg into a small ramekin and add a tablespoon of cream to each and a small knob of butter. Season to taste and place in the first tray of the steamer.
2 Put the asparagus tips in the second steamer tray and steam for 7 minutes until the egg whites are set but the egg yolks are still runny and the asparagus tips are tender.
3 Arrange the steamed asparagus tips on warmed plates with the egg cups. Add toasted soldiers or slices of brown wheaten bread cut into triangles to serve.
