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
Scale
- 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
- Cut and rinse the leeks. The water here, helps them not to burn.
- Prep the asparagus.
- In a small bowl, whisk eggs with sour cream, salt, and pepper.
- 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.
- 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.
- Fold in the crumbled goat cheese and aspargus/leek mix, letting the cheese melt.
- Turn off the heat and fold in the fresh herbs. Taste for salt before serving.
Notes
- Divide among 2-3 bowls and serve immediately.
- 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