CookEat Recipe
Eggs Fowler
Eggs baked in individual dishes over a smooth asparagus, milk and cream purée.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Drain the half pint of plain ready-to-eat cooked asparagus tips and put them in a small saucepan. Mash with a wooden spoon, then add the half ounce butter, half gill pasteurized cream, half gill pasteurized milk, three saltspoons salt, three saltspoons sugar, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well and gently boil for ten minutes.
Step 2
Press the hot asparagus mixture through clean food-safe cheesecloth into a clean bowl. Divide all the strained mixture evenly between six small ovenproof egg-cocotte dishes on a baking sheet. Carefully crack two fresh eggs into each dish. Divide the separate total half teaspoon salt and two saltspoons pepper evenly across all six dishes.
Step 3
Bake the individual dishes in the 325°F oven. Begin checking after five minutes and continue until both whites and yolks are firm in every dish. Remove with oven mitts and serve promptly.
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