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Bread, Egg, Asparagus Meal
Elizabeth Yetter
At a Glance
Prep Time : 05min
Cook Time : 15min
Special : Few Ingredients
Cuisine : U.S. Regional
 
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Recipe for Bread, Egg, Asparagus Meal

From Elizabeth Yetter,
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This recipe was taught to my grandma by her mother-in-law. She then passed this recipe down to my mother where it found its way to me. According to grandma, this recipe has no name. It’s a Pennsylvania Dutch recipe that may come from the Great Depression.

Made with scrambled eggs, butter, bread, and asparagus, this recipe makes a filling meal for 2 people or a side dish for 3 to 4 people.

INGREDIENTS:

  • 3 large eggs
  • 3 tablespoons butter
  • 3 slices of white bread ripped into bite size pieces
  • 1 can asparagus

PREPARATION:

  1. In large skillet, scramble 3 eggs in a bit of butter.

  2. Melt 3 tablespoons butter in skillet and add bread. Fry the bread, making sure that it gets coated in the butter. More butter can be added, if desired.

  3. Open and drain liquid from can of asparagus. Add asparagus shoots to eggs and bread. Break asparagus down into bite size amount with metal spatula. Continue to cook until the asparagus it hot. Serve immediately.
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