SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS, AND GOAT CHEESE
Posted on 18 June 2016
GOURMET BREAKFAST IN ONLY A MATTER OF MINUTES.
- 328 g Calories
- 20.4g g Fat
- 3.1g g Carbohydrates
- 0.8g g Fibre
- 33.9g g Protein
Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Tu the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.