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

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

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!


Ingredients

Units
  • 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


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.

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