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The Oaks Victorian Inn
Shirred Egg in Parmesan with Portabella Mushrooms and Fresh Asparagus on Corn Waffle
Serve over Corn Waffles.
Eggs: Spray 6 oven-proof ramekins with vegetable oil (Pam). Combine cream, tarragon, salt, white pepper, and red pepper flakes. Break an egg in each, sprinkle a Tablespoon of cheese over each egg and then equally divide cream mixture among the six egg cups. Sprinkle with Paprika. Place cups in 1-inch water bath and bake at 350 degrees in pre-heated oven for approximately 15 minutes or until egg is set (cream should still be consistency of sauce.) Serve immediately.
Portabella Mushrooms: Clean and thickly slice mushrooms. Saute in olive oil for about 2 minutes on each side. Sprinkle with seasoned salt and dried basil. Splash pan with sherry to deglaze and set aside.
To assemble: Place 1/4 waffle on heated plate with egg and sauce on top. Sprinkle with generous crisp, crumbled bacon and snipped fresh parsley and dill. Garnish with pre-cooked asparagus and mushrooms.
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