Eggs Charlotte
By: Anonymous
Published: Friday, February 12, 2010 - 12:49am

Ingredients




7 slcs sandwich bread
25 grams butter
1 teaspoon mixed milk mustard
2 fillets smoked skinned and boned fish fillets
1 340 gram can asparagus spears
cup milk
3 eggs
teaspoon ground paprika
teaspoon salt
Freshly ground black pepper
2 hard boiled eggs
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.