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scrambled eggs with asparagus

Mother’s Day Brunch Ideas!

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: brunch
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


Here are our favorite Mother’s Day Brunch Ideas to celebrate mom- whether you are looking for savory, sweet brunch or lunch, you’ll find inspiration here: Spring Scramble Eggs with Asparagus.


Units Scale
  • 1 medium leek – white and light green parts thinly sliced, rinsed, about 1 cup
  • 1 cup chopped asparagus – do not use the tough ends (about 1/2 a bunch)
  • 2 tablespoons oil or butter or combination
  • 4 large eggs
  • 2 tablespoons sour cream or plain yogurt
  • salt and pepper to taste (1/4 teaspoon)
  • 1/4 cup crumbled goat cheese, about 2 ounces
  • 1/8 cup fresh chopped dill


  1. In a large nonstick or cast iron skillet, saute leeks in oil over medium low heat for 10-15 minutes until melting and tender, turning the heat down further if starting to brown.
  2. Whisk eggs with sour cream, salt, and pepper.
  3. Add asparagus to the leeks and cook for a few more minutes, until asparagus is crisp, bright, and cooked al dente (you may want to turn the heat up to medium for just a minute or so).
  4. If the pan seems dry, add a touch more oil or butter.
  5. Pour in eggs and gently fold and stir with a rubber spatula, over medium-low heat, for 2-3 minutes. Add crumbled goat cheese. Continue folding gently until cooked to your desired doneness.
  6. At the end, add the fresh dill and stir to combine.


  • Serving Size: 1 cup
  • Calories: 319
  • Sugar: 0.8 g
  • Sodium: 734.7 mg
  • Fat: 15.7 g
  • Saturated Fat: 5.2 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.9 g
  • Protein: 10.4 g
  • Cholesterol: 194.6 mg

Keywords: mother's day brunch ideas, mother's day brunch recipes, mother's day brunch recipes, spring scrambled eggs