Enjoy.
Ingredients
Asparagus
2 Eggs
1 TBL White Vinegar
1/2 Cup heavy Cream
2 TBL Butter
Salt and Pepper To Taste
6 Button Mushrooms (thinly sliced)
- First we grab a small sauce pan, fill it up with water and add your TBL of vinegar, place it on the burner and set the temperature on medium high. Allow this to simmer not boil
- Once that is started, start cutting your asparagus and steam it for 5 minutes on medium high
- While this is steaming start slicing your mushrooms
- While you are slicing your mushrooms, grab a small saute pan, turn the heat to medium
- When the pan heats up add your butter and let it melt before you add your mushrooms, this will prevent them from getting soggy
- Saute your mushrooms for 5 minutes
- Add your heavy cream and salt and pepper
- Cook this for another 5 minutes, turn heat down to low and let it simmer
- OK your water is ready to go and now you can start to add your eggs one at a time
- When you add the egg slowly let it be released from the shell so that it does not break
- After the egg is dropped use a slotted spoon to move the egg around and to keep it from touching the bottom of the pan
- For over easy cook for 4 minutes
- For over medium cook for 6 minutes
- For over hard cook for 8 minutes
- Now it's time to plate your food
- I did a few pieces of toast first to soak up the gravy
- Lay asparagus down on top of the toast
- Add your eggs next
- Add your gravy
- Now you are ready to eat
Serve this immediately as the asparagus will get cold fast. Enjoy this wonderful recipe and have fun making it.
Enjoy.
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