Spring Brunch Idea: Scrambled Eggs with AsparagusElizabeth Stark
For whatever reason, scrambled eggs have lost ground to flashier preparations like omelets or poached eggs. But the great thing about scrambled eggs is that they’re reliably delicious and pretty tough to mess up. So whether you’re juggling a complicated brunch or just a cozy family breakfast, you might want to give scrambled eggs another look. And with tender asparagus and briny feta, these scrambled eggs are a delicious addition to your spring breakfast repertoire.
Scrambled Eggs with Asparagus and Feta
Prep time: 5 minutes
Cook time: 15 minutes
1 cup asparagus, woody ends broken off and sliced into thirds
2 tablespoons unsalted butter, divided
4 eggs, lightly beaten
sea salt and pepper to taste
1/4 cup feta cheese
1. Bring medium pot of salted water to a boil. Blanche the asparagus for 1 – 2 minutes. Strain asparagus and run under cold water.
2. Heat a medium skillet over medium heat. Melt 1 tablespoon butter. Toss in the prepared asparagus. Sauté until the edges have browned slightly, 3 – 4 minutes. Remove from skillet.
3. Using the same skillet, reduce heat to medium-low. Melt the remaining tablespoon of butter and gently tip in eggs. Sprinkle in a pinch of sea salt. Cook eggs, stirring occasionally, for 5 minutes. Add the asparagus and feta, and cook for 2 minutes longer. Finish with sea salt and black pepper, and serve immediately.