Slow-Scrambled Eggs over Asparagus

Slow-Scrambled Eggs over Asparagus Recipe

Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Slow-Scrambled Eggs over Asparagus is a delicious and nutritious dish that is perfect for a leisurely weekend breakfast or brunch. The creamy scrambled eggs paired with tender asparagus spears and crispy bagel crisps make for a satisfying and flavorful meal.

History

This recipe is a modern twist on the classic combination of eggs and asparagus. Asparagus has long been a popular vegetable in many cuisines around the world, prized for its unique flavor and nutritional benefits. Pairing it with slow-scrambled eggs adds a rich and creamy element to the dish, creating a perfect balance of flavors and textures.

Ingredients

2 bagels, cut horizontally through the center into thirds or quarters
1 lb (454 g) asparagus, with tough ends trimmed and spears peeled
4 tbsp unsalted butter
8 large eggs, lightly beaten
salt and freshly ground black pepper, to taste
1 tbsp minced red onion

How to prepare

1. Preheat the oven to broil.
2. Lightly toast the bagel disks, remove from the oven, and set aside. Steam or blanch the asparagus, drain thoroughly, and set aside.
3. Sliver 3 tbsp of butter. Beat the eggs in a bowl. Melt several slivers of butter in a large nonstick saucepan over very low heat. Add the eggs and stir continuously with a wooden spoon for 15 to 20 minutes, occasionally adding slivers of butter. Season with salt and pepper.
4. Meanwhile, heat a large skillet over medium heat. Add the remaining 1 tbsp of butter, and when it melts, add the asparagus. Cook for 5 minutes, tossing occasionally.
5. To serve, arrange the asparagus spears on warm plates, top with the eggs, sprinkle with red onion, and serve with bagel crisps.

Variations

For a lighter version of this dish, you can use egg whites instead of whole eggs. You can also add in other vegetables such as spinach, mushrooms, or bell peppers for added flavor and nutrition.

Cooking Tips & Tricks

To achieve perfectly creamy scrambled eggs, it is important to cook them slowly over low heat, stirring constantly to prevent them from overcooking. Adding slivers of butter throughout the cooking process helps to create a silky texture and rich flavor. Be sure to season the eggs with salt and pepper to taste.

Serving Suggestions

Serve Slow-Scrambled Eggs over Asparagus with a side of fresh fruit or a simple green salad for a complete and satisfying meal. Pair it with a glass of orange juice or a cup of coffee for a refreshing beverage option.

Cooking Techniques

The key to making perfect slow-scrambled eggs is to cook them over very low heat and stir constantly. This helps to create a creamy texture and prevent the eggs from becoming dry or rubbery.

Ingredient Substitutions

If you don't have bagels on hand, you can use toast or English muffins as a substitute. You can also use ghee or olive oil instead of butter for a dairy-free option.

Make Ahead Tips

You can prepare the asparagus and toast the bagels in advance to save time. The scrambled eggs should be made fresh just before serving for the best texture and flavor.

Presentation Ideas

To make this dish look even more appetizing, you can garnish it with fresh herbs such as parsley or chives. You can also sprinkle some grated cheese on top for added flavor.

Pairing Recommendations

Slow-Scrambled Eggs over Asparagus pairs well with a variety of beverages, including orange juice, coffee, or tea. You can also serve it with a side of bacon or sausage for a heartier meal.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the dish until heated through, or warm it in a skillet over low heat.

Nutrition Information

Calories per serving

Each serving of Slow-Scrambled Eggs over Asparagus contains around 350 calories. This makes it a satisfying and balanced meal option.

Carbohydrates

Each serving of Slow-Scrambled Eggs over Asparagus contains approximately 30 grams of carbohydrates. The majority of these carbohydrates come from the asparagus and bagels in the dish.

Fats

This dish is rich in healthy fats, with each serving providing around 20 grams of fat. The eggs and butter contribute to the fat content, which helps to create a creamy and satisfying texture.

Proteins

Slow-Scrambled Eggs over Asparagus is a good source of protein, with each serving containing approximately 15 grams. The eggs are the primary source of protein in this dish.

Vitamins and minerals

Asparagus is a nutrient-dense vegetable that is rich in vitamins A, C, and K, as well as folate and potassium. Eggs are also a good source of vitamins and minerals, including vitamin D, B vitamins, and selenium.

Alergens

This recipe contains eggs, dairy (butter), and gluten (bagels), which may be allergens for some individuals. Be sure to check for any food allergies or sensitivities before preparing this dish.

Summary

Overall, Slow-Scrambled Eggs over Asparagus is a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious way to enjoy the flavors of asparagus and eggs in a new and exciting way.

Summary

Slow-Scrambled Eggs over Asparagus is a delicious and nutritious dish that is perfect for a leisurely weekend breakfast or brunch. With its creamy scrambled eggs, tender asparagus spears, and crispy bagel crisps, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Slow-Scrambled Eggs over Asparagus. It was many years ago, when I was just a young girl with a passion for cooking. My grandmother, who was an excellent cook herself, had invited me over to her house for a day of culinary adventures.

As soon as I walked into her kitchen, I could smell the delicious aroma of herbs and spices wafting through the air. My grandmother greeted me with a warm smile and a twinkle in her eye. She knew how much I loved to learn new recipes and she had a special treat in store for me that day.

"Are you ready to learn something new, my dear?" she asked, as she handed me a worn and stained recipe card. I peered at the faded handwriting on the card and my eyes widened in excitement. Slow-Scrambled Eggs over Asparagus. I had never heard of such a dish before and I couldn't wait to learn how to make it.

My grandmother explained that she had learned this recipe many years ago from a dear friend who hailed from the French countryside. The dish was a simple yet elegant combination of fresh asparagus, creamy scrambled eggs, and a medley of herbs and spices. It was a dish that celebrated the beauty of spring and the bounty of the earth.

We started by gently sautéing the asparagus in a bit of butter until they were tender-crisp and bright green. The smell of the cooking asparagus filled the kitchen with a fresh and vibrant aroma. Next, we cracked a few eggs into a bowl and whisked them together with a splash of cream and a pinch of salt and pepper.

My grandmother showed me how to slowly cook the eggs over low heat, stirring them constantly until they formed soft, creamy curds. She explained that the key to perfect scrambled eggs was patience and gentle heat. As the eggs slowly cooked, they took on a velvety texture that was unlike anything I had ever tasted before.

Once the eggs were cooked to perfection, we gently folded in the sautéed asparagus and a handful of fresh herbs. The dish was finished with a sprinkle of Parmesan cheese and a drizzle of olive oil. The final result was a masterpiece of flavors and textures that was as beautiful to look at as it was delicious to eat.

As we sat down to enjoy our meal, my grandmother regaled me with stories of her own culinary adventures. She told me about the time she had learned to make pasta from scratch in Italy, the secret to perfect French onion soup, and the art of baking the flakiest croissants.

I listened with rapt attention, eager to soak up every bit of knowledge she had to offer. My grandmother was a wealth of information when it came to cooking and baking, and I cherished every moment I spent in her kitchen.

After our meal was finished and the dishes were washed, my grandmother handed me a fresh copy of the recipe for Slow-Scrambled Eggs over Asparagus. She told me that it was now my turn to carry on the tradition and share this delicious dish with others.

I have been making Slow-Scrambled Eggs over Asparagus ever since that day, delighting friends and family with its delicate flavors and elegant presentation. It is a dish that never fails to impress and always brings a smile to the faces of those who taste it.

And every time I cook it, I think of my grandmother and the joy she brought to my life through her love of cooking and sharing recipes. I am grateful for her guidance and inspiration, and I know that her legacy will live on through the delicious dishes I continue to create in her honor.