Eggs Charlotte

Ingredients

25 grams butter
1 teaspoon mixed milk mustard
2 fillets smoked skinned and boned fish fillets
1 340 gram can asparagus spears
cup milk
teaspoon ground paprika
teaspoon salt
Freshly ground black pepper
cup chopped parsley

Preparation

1
Eggs Charlotte:Remove crusts from bread.
2
Mix butter and mustard together.
3
Spread over bread and cut four slices of bread corner to corner.
4
Place bread triangles butter side out to line sides of a 23cm x 19cm dish.
5
Line base of dish with remaining bread, butter side down, cutting to fit dish.
6
Flake fish and place over bread base.
7
Drain asparagus and layer over fish.
8
Beat milk, eggs, paprika, salt and pepper together. Pour over fish and asparagus.
9
Bake at 180 C for 1 hour or until set. Sprinkle over topping.
10
Topping:Chop hard boiled eggs and, and mix through parsley.

 



Yield:

2.0 servings

Added:

Friday, February 12, 2010 - 12:49am

Creator:

Anonymous

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