Scrambled eggs with prawns and asparagus
For the scrambled eggs
8 eggs35 ml. milk35 ml. single cream200 g. peeled prawns8 green asparagus spears1 dessert spoon chopped parsley5 ml. brandy2 dessert spoons extra virgin olive oilBlack pepper
Other ingredients
20 Quely Crackers4 cooked asparagus spears
For the decoration
Chives
8 eggs35 ml. milk35 ml. single cream200 g. peeled prawns8 green asparagus spears1 dessert spoon chopped parsley5 ml. brandy2 dessert spoons extra virgin olive oilBlack pepper
Other ingredients
20 Quely Crackers4 cooked asparagus spears
For the decoration
Chives
For the scrambled eggs
Slice the asparagus into pieces, gently fry in oil and add the prawns, which have previously been cut in half.Fry them lightly, season with salt and pepper, and flambé with the brandy.Beat the eggs, add the single cream and the milk, and fold this mixture into the ingredients in the frying pan.Stir well with a wooden spoon until it thickens.
Assembly of the dish
Place the scrambled eggs inside a deep chef's ring positioned on the plate, remove the ring, and, to one side, arrange the Quely Crackers and the asparagus spears cut lengthwise.Decorate with the chives.
Quely products used in this recipe:
 Crackers Integral 240 g |
