The twist here is the potato crust. Taken from Emeril's recipe (although with different fillings). I made the potato crust from scratch, and employed a new gadget, the Potato Ricer, to extract unecessary moisture from the grated potatoes (see here).
dude that looks awesome. and that crust especially looks amazing. so how did the vegs fair? did they all sink down, or were they decently mixed?
YUMMY!!! Veggies throughout or did your four asparagus sink to the bottom! The crust looks delicious!!!!
The veggies were evenly distributed. The egg was thick enough to suspend them. In classic fashion I was overthinking it.
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