STUFFED EGGS with Asparagus and Cottage Cheese

September 27, 2015 / Lyn Jones / 0 Comments

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6 eggs
100g cottage cheese
4 asparagus spears (well drained)
salt and pepper
watercress

  1. Boil eggs in salted water for 6-7 mins (depending on size), stirring gently to centre yolks.
  2. Process cheese and asparagus in blender until smooth.
  3. Peel eggs, halve and remove yolks.
  4. Mash yolks, add to cheese mixt. Blend well and season.
  5. Place mixt. into cavities, garnish with watercress.