It is always a bit challenging to cook for a group of people whose tastes are so different, but eggs seemed an easy choice, because most people like eggs for breakfast. Eggs and asparagus are particularly perfect for a spring brunch. This particular instance, I paired them with some medium thick roasted asparagus, soft scrambled eggs with a bit of feta + a good helping of chives, and slices of freshly rubbed garlic toasts. It tasted light, and nutritious sounding somewhat- a combination that makes me wonderful spring meal.
This is one of those recipes that looks much more impressive than the effort it actually takes. The focus here are the top quality eggs… preferably pasture raised-farm eggs. Or at least something thats fresh. I am believer in the textural benefit of a slow scramble. Eggs cooked on very low heat by gently moving them around constantly until soft firm curdles are formed, but certainly not over cooked. This way the eggs turn out soft and creamy, as the proteins are not shocked as soon as they hit a hot pan. Finally experiment with your own creativity regarding the Add Ons, vegetables(mushrooms, spinach), cheeses(feta, goat, parm), miscellaneous (smoked salmon, bacon) and bread of your choice(please not the pre packaged mass produced loaves).
What You’ll Need
- Eggs: look for fresh quality eggs, ideal it should say pasture raised eggs. We will scramble simply with a touch of feta cheese.
- Asparagus: Look for medium thick asparagus. Thin are too stringy and chubby ones don’t cook evenly.
- Toast: French baguette, sourdough, ciabatta are all good choices. We first drizzle with good olive oil and toast them, then rub a fat clove of garlic for a Catalan style toast YUM!
SAUTÉED ASPARAGUS +SCRAMBLED EGGS W/ GARLIC TOAST
Ingredients
- 8 eggs (2 per person)
- 1-2 tbsp milk
- 1 bunch fresh asparagus, about 12 stalks
- ½ lemon zested
- ¼ cup chopped chives
- ½ cup crumbled feta if you have access to Trader Joes try their Israeli feta
- 1 medium fresh baguette, sliced
- 1-2 fat cloves garlic, whole
- 3-4 tbsp e.v olive oil
- 1-2 tbsp chopped herbs like parsley, tarragon and basil for garnish
- sea salt and pepper as needed
Instructions
Asparagus
- Trim the asparagus and chop them into 3s, about 2 inch pieces. Warm a skillet and add one tbsp olive oil. Once warm add the asparagus, Season with salt, pepper and saute for 5-7 minutes until cooked and slightly charred.a
- Transfer to a serving plate, garnish with a little herbs and ½ the lemon zest.
Eggs
- Crack all eggs in a large bowl, add the milk, salt, pepper and feta if using. Whisk until well incorporated.
- Warm a frying pan on low heat, add a tbsp of olive oil and the eggs.
- Stir the eggs, firmly bring the eggs cooking on the bottom of the pan to the top. (I love using a rubber spatula for this). Continue to stir on low heat. This process should take around 10-15 minutes. You want them to look like curdles. Cook the eggs until they are softly cooked, a bit runny is okay. Take the pan off the heat. The eggs will continue to cook with the residual heat. Garnish with chopped chives.
Bread
- Slice the bread and brush a little olive oil on each slice.
- Toast in a preheated toaster oven until lightly golden. Once out rub each slice with the garlic clove, back and forth about 3-4 times gently.
- Serve everything thing family style.
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