Asparagus with soft eggs & parmesan
A French lunch for the galley that fine in moderate seas, about 15 min hands-on.
- Lunch
- French
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Asparagus400 g (100 g)
- Eggs440 g (≈ 9 eggs) (110 g (≈ 2 eggs))
- Parmesan (block)48 g (12 g)
- Butter32 g (8 g)
- Sliced bread (loaf)160 g (40 g)
Method
- Boil the eggs 6 minutes.
- Blanch or pan-fry the asparagus in butter.
- Shave parmesan over; dip asparagus and toast into the eggs.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 388
- protein
- 24 g
- fat
- 21 g
- carbs
- 25 g
- sugar
- 5 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes