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Ingredients
- 3 bn asparagus, trimmed
- 5 x Large eggs
- 1 pch cayenne and nutmeg salt and pepper
- 3 Tbsp. grated parmesan
- 2 Tbsp. cream
- 5 x rashers thinly sliced bacon, trimmed
Directions
- 1. Pre-heat oven to 180deg.C. Generously butter a terrine dish or possibly line with Glad Bake.
- 2. Place asparagus in microwave-proof dish and cook on HIGH for 2 min - thick asparagus may take longer. Remove and cold under running water. Drain and place in a tea towel to dry.
- 3. Break Large eggs into a small bowl and add in the seasoning, cheese and cream and beat till combined. Line the prepared terrine with the bacon rashers. Pour 2 Tbsp. of egg mix into the base of the dish. Top with a layer of asparagus and continue layering till all ingredients are used, finishing with the egg mix. Cover with bacon strips, trimming any excess.
- 4. Bake in oven for about 25 min, or possibly till the egg has set and the terrine is light golden brown on top. Remove from oven and allow the temperature to reduce to hot before unmoulding.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 517g | |
| Calories 564 | |
| Calories from Fat 337 | 60% |
| Total Fat 37.82g | 47% |
| Saturated Fat 15.92g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 1081mg | 360% |
| Sodium 808mg | 34% |
| Potassium 832mg | 24% |
| Total Carbs 12.41g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.21g | 4% |
| Protein 46.51g | 74% |
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