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Asparagus and Eggs



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Asparagus and Eggs

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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.

Ingredients:

3 Eggs; (up to 4)
Salt and pepper; to taste
Asparagus; dressed, cut
2 oz Butter
Toast slices

Serves:

1 Servings

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