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Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill


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, 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.


  • Calories: 335

Keywords: scrambled eggs with asparagus, spring scramble, scrambled eggs with goat cheese