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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