• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About Feasting at Home
  • Recipes
  • Shop
  • Detox

Feasting At Home

Where healthy meets delicious!

9 April 14, 2016 Breakfast and Brunch

Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill

Skip To Recipe
|
Print Recipe
Pin
Share
Yum
Share
616 Shares

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

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.

MY LATEST VIDEOS

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.

spring Eggs-200

spring Eggs-203

First saute the leeks until melting and tender.

Then add the asparagus, and cook until crisp and bright.

spring Eggs-204 spring Eggs-205

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.

spring Eggs-206

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

spring Eggs-207

Serve with a piece of good toast and sprinkle with cracked pepper.

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

Enjoy!

 

Print

Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill

★★★★★

5 from 1 reviews

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

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2
  • Category: Breakfast
  • Cuisine: Vegetarian, Spring

Ingredients

  • 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

Instructions

  1. 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.
  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 pan seems dry add 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.
  7. Serve immediately into 2 bowls.

 

9
Pin
Share
Yum
Share
616 Shares

Categories: Breakfast and Brunch

Previous Post: « BEST 15 Minute Pad Thai
Next Post: Violet Simple Syrup »

Reader Interactions

Rate the Recipe and Leave Your Feedback Cancel reply

Your email address will not be published.

★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. marianna says

    April 17, 2016 at 10:04 am

    Thank you so much for your wonderful healthy recipes!!! I’m going to try this one out this week.

    Reply
    • Sylvia Fountaine says

      April 19, 2016 at 7:10 am

      Thanks Marianna! Let me know what you think 😉

      ★★★★★

      Reply
  2. Nahla says

    May 17, 2016 at 10:34 am

    It was absolutely delicious Sylvia!

    Reply

Primary Sidebar

FOLLOW

  • Facebook
  • Instagram
  • Pinterest

Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

Popular this Week

BEST 15 Minute Pad Thai
Authentic Baba Ganoush Recipe
Instant Pot Chicken Tortilla Soup
Chipotle Mayo (aka Mexican Secret Sauce)
Thai Noodle Salad with the BEST EVER Peanut Sauce
Easy Delicious Ceviche Recipe
Quick & Easy Fish (or Tofu) Tacos w/ Cilantro Lime Cabbage Slaw
Recipes
Simple Celery Soup
Zaatar Recipe

My Latest Videos!

Footer

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright© 2019 Feasting At Home