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

Spring Scramble- A delicious recipe for a Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill |

In this simple recipe, scrambled eggs get a breath of fresh air with the addition of melted leeks, asparagus, goat cheese and dill. I realize this hardly warrants an actual recipe, but the combination of flavors, to me, are so satisfying I thought I’d share it with you it in case you needed a little morning inspiration. The melted leeks are divine, but don’t make an extra trip to the store for them — onion, shallot or scallions work just fine too. The point here is to inject a little springtime love into your morning eggs, as the French do! Serve on its own or over a toasty baguette.

What you’ll need

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How to make Springy Scrambled Eggs:

Prep the veggies and wish the eggs with salt, pepper, and sour cream.

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Saute the leeks until they are melting and tender i a little olive oil or butter.

Then add the asparagus and cook until tender-crisp.  You can add a splash of water if need be.

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Whisk the eggs with sour cream, salt and pepper.

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Pour them into the well-oiled pan with the asparagus.

Scramble to your desired doneness, folding in the goat cheese about halfway through.

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When they are just about done, add a generous amount of fresh dill ( or tarragon) and gently incorporate.

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Serve with a good toast or buttered baguette, and sprinkle with cracked pepper.

Spring Scramble- A delicious recipe for a Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill |


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scrambled eggs with asparagus

Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 3 1x
  • Category: Breakfast
  • Method: stove-top
  • Cuisine: Vegetarian, Spring
  • Diet: Vegetarian


A simple Spring Scramble with Asparagus, Dill, Leeks and Goat Cheese


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 heat up to medium for just a minute or so).
  4. If the pan seems dry, add more oil or butter or a splash of water.
  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.


  1. Divide among bowls and serve immediately.


  • Serving Size: 1 cup
  • Calories: 335
  • 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: scrambled eggs with asparagus, spring scramble, scrambled eggs with goat cheese


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