Elisabeth Ayrton

Masked Eggs and Asparagus

Preparation info

  • For

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Served as an hors-d’œuvre at summer dinner parties in a Cornish household. It depends on a very good home-made mayonnaise to which cream is added. Everything may be prepared ahead, including the eggs, but should not be put together until half an hour before it is served.

Ingredients

  • 6 soft poached eggs, left to drain
  • 6 croûtons fried bread, trimmed to the size of the eggs
  • 6 cooked bundles of tips of small

Method

Place the croûtons on a flat serving dish or in individual dishes on small plates and the eggs on them. Lay an untied asparagus bundle beside each egg and sprinkle a few small pieces around. Just before serving pour over the mayonnaise so that the egg is hidden but the tips of the asparagus bundle show.