Soft Herb Scrambled Egg With Asparagus
Asparagus and eggs make a delightful pairing in this simple yet satisfying meal. The tender asparagus spears are steamed to perfection and served with fluffy scrambled eggs infused with tarragon or chervil. This dish is then beautifully presented on warm, buttered slices of ciabatta, topped with a sprinkle of freshly-shaved parmesan. A delightful dish perfect for any meal of the day!
— Constant Cookbook
Ingredients
- 4 eggs
- 100g asparagus spears
- a knob of butter
- small handful of chopped tarragon or chervil
- slices of ciabatta , warmed, to serve
- parmesan , freshly-shaved
Instructions
- Steam asparagus spears for 4-5 mins until tender.
- Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
- Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.
Yield
Serves 2
Nutrition
- Calories: 210 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 21 grams protein
- Sodium Content: 1.58 milligram of sodium
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