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 eggs, however you see fit.
As I type this morning, I’m in Rome, here to take a food photography workshop with two talented Danish photographers, Sif and Signe, and a dozen amazing women from around the world. We had our “meet and greet” last night around the dinner table. What struck me most, was how similar we are, how relatable our stories are, though we come from very different parts of the world. Each creative in our own way, each with a voice that seeks expression, we find ourselves having to navigate this virtual world, which has become so connected with Instagram, Facebook and blogs and such, while trying to remain true to who we are, grounded and real. It is a fine and difficult balance. I’ll keep you posted.
First saute the leeks until melting and tender.
Then add the asparagus, and cook until crisp and bright.
Whisk the eggs with sour cream, salt and pepper then pour them into the pan with the asparagus. Scramble to your desired doneness, folding in the the goat cheese about halfway through.
When they are just about done add a generous amount of fresh dill, and gently incorporate.
Serve with a piece of good toast and sprinkle with cracked pepper.
Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill
A simple Spring Scramble with Asparagus, Dill, Leeks and Goat Cheese
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 2
- Category: Breakfast
- Cuisine: Vegetarian, Spring
- 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 ½ a bunch)
- 2 tablespoons oil or butter or combination
- 4 large eggs
- 2 tablespoons sour cream or plain yogurt
- salt and pepper to taste (¼ teaspoon)
- ¼ cup crumbled goat cheese, about 2 ounces
- ⅛ cup fresh chopped dill
- In a large nonstick or cast iron skillet, sauce leeks in oil over meduim low heat for 10-15 minutes until melting and tender, turning heat down further if starting to brown.
- Whisk eggs with sour cream, salt and pepper.
- 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).
- If pan seems dry add touch more oil or butter.
- 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.
- At the end, add the fresh dill, and stir to combine.
- Serve immediately into 2 bowls.