Scotch Eggs

Ingredients

• 12  asparagus spears fresh
• 2 large baking potatoes peeled cut into 1-inch cubes
• 0.5 cup round buttery cracker crumbs reduced-fat
• 0.3 cup nonfat cream cheese 
• 1  egg white lightly beaten
• 2 teaspoons chives fresh minced
• 2 tablespoons green onions minced
• 3  hard-cooked eggs 
• 2 tablespoons horseradish prepared
• 0.3 cup mayonnaise reduced-calorie
• 0.5 cup nonfat cream sour
• 1 Dash pepper 
• 8  romaine lettuce leaves 
• 0.3 teaspoon salt 
• 3 tablespoons skim milk 

Equipment

• bowl
• baking sheet
• oven
• knife
• hand mixer
• peeler
• steamer basket

Directions

1. Cook potato in boiling water to cover 15 minutes or until tender; drain.
2. Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth.
3. Add cream cheese and next 4 ingredients; beat well.
4. Cut hard-cooked eggs into quarters. Shape 1/4 cup potato mixture around each egg quarter to form an egg shape.
5. Brush each with egg white; roll in cracker crumbs.
6. Place on a baking sheet coated with cooking spray.
7. Bake at 400 for 5 minutes or until browned.
8. Snap off tough ends of asparagus.
9. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover; steam 7 minutes or until crisp-tender.
10. Drain.
11. Combine sour cream and next 3 ingredients; stir. To serve, arrange 3 asparagus spears and 3 baked egg quarters on each of 4 lettuce-lined serving plates. Top each serving with 3 tablespoons sour cream mixture.
12. Garnish with chopped fresh chives, if desired.