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Egg fricassee

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Ingredients for 4 servings:

  • 4 eggs
  • ½ can asparagus, heads only
  • ½ can mushrooms
  • 1 onion(s)
  • margarine
  • 1 tbsp flour
  • ¼ liter asparagus-mushroom water
  • ¼ liter of milk
  • Salt
  • pepper
  • 2 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil eggs for 10 minutes, peel, and dice. Drain asparagus and mushrooms. Finely chop onion and sauté in margarine. Sprinkle with flour. While stirring, add asparagus water and milk, bring to a boil, and season with salt, pepper, and lemon juice. Add asparagus, mushrooms, and eggs to the sauce. Serve with boiled potatoes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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