Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
2 Servings
Scrambled eggs are great with so many things. We all know they’re great with crispy bacon, but have you tried it with asparagus? If you give it a shot, you’ll discover that this recipe is the perfect breakfast, brunch, or light lunch.
You probably already know that scrambled eggs are quick to make, but did you know that if you add a little heavy cream and cook on a low heat, you get the perfect texture?
This combo of ingredients is called Brouillade d’Asperges in France, and despite it sounding fancy, it’s super easy cook with very few ingredients. Better yet, after you’re done, you’ll have very little washing up to do.
If you like eggs and asparagus, check out the cooking steps below.
Scrambled Eggs with Asparagus Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter (15ml)
- 8 asparagus spears, trimmed and cut into 2-inch pieces
- 2 tablespoons heavy cream (30ml)
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped (for garnish)
Scrambled Eggs with Asparagus Instructions
- Whisk the eggs with the heavy cream, plus a pinch of salt and pepper, until the mixture looks smooth.
- Melt half the butter in a non-stick skillet over medium heat.
- Add the asparagus and sauté 5–7 minutes, until tender. Move the asparagus to a plate.
- Lower the heat and add the remaining butter, then pour in the egg mixture.
- Stir constantly with a spatula, slow and steady, until the eggs are softly set and creamy.
- Fold the asparagus back into the eggs and warm everything through for a few seconds.
- Spoon onto plates and top with chopped chives.
- Serve with crusty bread or bacon for extra crunch and savory flavor.
Nutrition
Calories: 200cal
Carbohydrate: 4g
Protein: 15g
Fat: 15g
Cholesterol: – -mg
Sodium: 140mg