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Oeufs Mollets With Green Sauce

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      Title: OEUFS MOLLETS WITH GREEN SAUCE
 Categories: Eggs, Brunch, Main dish
      Yield: 2 Servings
 
      2    Eggs; boiled for 4 minutes
     75 g  Peas, cooked
     75 g  Asparagus, cooked
     25 g  Sunflower margarine; melted
      5 tb B‚chamel sauce
           A little single cream
           Salt and pepper
           Parsley sprigs to garnish
 
  A sauce of pur‚ed peas and asparagus is the coating for soft-boiled
  eggs in this recipe. Lovely summery food, best served with rice and a
  tossed salad - and some warm, fresh bread on the side.
  
  Plunge the boiled eggs into cold water as soon as the four minutes
  are up. When they are cold, peel very carefully, making sure not to
  break the white. Pur‚e the peas and the asparagus together with the
  melted margarine and b‚chamel - the pur‚e should be smooth and a
  lovely shade of green. Thin out with a little single cream and season
  to taste. Divide the mixture into the bottom of two ramekin dishes.
  Put the eggs on top and garnish with a sprig of parsley. Serve at
  room temperature.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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