Scrambled Eggs with Asparagus & Leeks

Creamy, soft scrambled eggs with tender asparagus, melted leeks, chèvre, and fresh dill – a simple, easy breakfast inspired by spring! Serve with our tasty breakfast potatoes.

This scrambled egg recipe is one of my personal favorites. Creamy, soft and rich, they are full of flavor and nutrients, thanks to the addition of melted leeks, asparagus, goat cheese and dill. Simple yet luxurious, perfect for spring!

Scrambled Eggs ingredients

• Eggs – for the best-scrambled eggs with a glorious golden color and the highest Omega 3rs, try to opt for eggs from pasture-raised chickens.
• Leeks – use the white and light green parts.
• Asparagus – Toss the woody ends and use the rest!
• Goat cheese – or chevre, folded into the soft eggs.
• Sour cream – whisked with the eggs gives a right tangy flavor- so delicious paired with the leeks and asparagus.
• Olive oil or butter – or use a comb of both!
• Fresh herbs: fresh dill or tarragon, for a touch of spring!

 Scrambled Eggs with Asparagus (Instructions)

Step 1: Cut and wash the leeks. Drain.

Step 2: Prep the asparagus. Trim off the woody ends, then cut into 1 inch pieces.

Step 3: Whisk the eggs with sour cream, salt, and pepper.

Step 4: Saute the leeks in a little olive oil or butter over medium-low heat until tender. Add the asparagus and saute 2-3 minutes, or until tender crisp. Set them aside.

Step 5: Wipe out the pan, add a little more olive oil or butter and pour in the eggs. Let them sit for 1-2 minutes, then gently slide a rubber spatula along the bottom of the pan, creating soft folds.

Step 6: Once the eggs are set, but still soft, fold in the goat cheese and add the asparagus and leeks.

Step 7: When they are done to your preference, turn off the heat and add fresh dill ( or tarragon) and gently incorporate.

Serving suggestions

Serve the scrambled eggs with breakfast potatoes, sourdough toast,  or just on their own.

Enjoy these tasty scrambled eggs!

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Scrambled Eggs with Asparagus and Leeks

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• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 3
• Category: Breakfast, brunch, egg recipes
• Method: stovetop
• Cuisine: Vegetarian, Spring
• Diet: Vegetarian

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Description

This recipe for Scrambled Eggs is made with tender asparagus, melted leeks, chèvre, and fresh dill – is a simple, easy breakfast inspired by spring!

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Ingredients

Units USM

• 1 medium leek – white and light green parts, thinly sliced, or half moons, rinsed, drained
• 1 cup chopped asparagus – do not use the woody 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 of each)
• 1/4 cup crumbled goat cheese, about 2 ounces
• 1/8 cup fresh chopped dill or tarragon

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Instructions

1. Cut and rinse the leeks. The water here, helps them not to burn.
2. Prep the asparagus.
3. In a small bowl, whisk eggs with sour cream, salt, and pepper.
4. In a large nonstick pan, saute leeks in olive oil over medium-low heat until tender, 7-10 minutes. Add the asparagus and saute for a few minutes until tender-crisp.  Seaon with salt and pepper. If the pan seems dry, add a little splash of water. Once tender, set these aside.
5. Wipe out the pan, add more olive oil or butter, and heat over medium-low heat. Pour in the eggs and let them cook for 1-2 minutes. Then, using a rubber spatula, slide across the bottom of the pan, creating folds. Continue folding gently until cooked to your desired doneness.
6. Fold in the crumbled goat cheese  and aspargus/leek mix, letting the cheese melt.
7. Turn off the heat and fold in the fresh herbs. Taste for salt before serving.

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Notes

1. Divide among 2-3 bowls and serve immediately.
2. Leftovers will keep for 2-3 days in the fridge and can be reheated.

Nutrition

• Serving Size: 1 ½ cup
• Calories: 335
• Sugar: 1.1 g
• Sodium: 979.6 mg
• Fat: 20.9 g
• Saturated Fat: 6.9 g
• Carbohydrates: 3.9 g
• Fiber: 1.2 g
• Protein: 13.8 g
• Cholesterol: 259.5 mg