Asparagus and eggs
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Asparagus and eggs
  Asparagus    Eggs    Brunch  
Last updated 6/12/2012 1:05:13 AM. Recipe ID 30086. Report a problem with this recipe.
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      Title: Asparagus and eggs
 Categories: Brunch, Eggs, Victorian
      Yield: 1 Servings
 
      3    Eggs; (up to 4)
           Salt and pepper; to taste
           Asparagus; dressed, cut
      2 oz Butter
           Toast slices
 
  Beat three or four eggs well with pepper and salt. Cut some dressed
  asparagus into pieces the size of pease, and stir them into the eggs.
  Melt two ounces of butter in a small stew-pan, and pouring in the
  mixture, stir it till it thickens, and serve it hot on a toast.
  




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Recipe ID 30086 (Apr 03, 2005)

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