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Vegetables Alla Casalinga

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      Title: VEGETABLES ALLA CASALINGA
 Categories: Main dish, Vegetables
      Yield: 2 Servings
 
    600 g  Vegetables of your choice*
     25 g  Butter; melted
     15 g  Parmesan, grated
      2    Eggs; lightly poached
      8    Heart-shaped cro–tons
           (see Courgettes Proven‡ale)
           Salt and pepper
 
  *(e.g. broccoli, cauliflower, asparagus, French beans, mange-tout,
  etc.)
  
  A delightful plate of lightly cooked vegetables browned with a little
  cheese, this simple supper dish is topped with a poached egg and some
  cro–tons. Serve it with a crisp side-salad with a dressing of your
  choice (see Dressings).
  
  Steam the vegetables of your choice until they are tender. Place them
  in a warm heatproof dish, pour the melted butter over and sprinkle
  with the Parmesan. Season with salt and pepper and brown quickly
  under a medium grill. Serve each portion with a poached egg and four
  heart-shaped cro–tons.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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