For me, Asparagus is a staple when it's seasonally available to have. I love the crunch of a lightly poached Asparagus spear and it works exceptionally well with Eggs, Mushrooms, Fish and well, so many more dishes I can imagine, I could keep listing them. I prefer to use Tarragon or Dill for seasoning and cooking with asparagus. I also prefer to have spices in my scrambled eggs, I don't like bland food.
This is a basic recipe but an excellent one to have as a Breakfast, Brunch or Dinner Idea. For myself and my husband, we prefer a firm and drier Scrambled egg, they feel under cooked if there is too much moisture left behind and if the egg is stirred, not whisked. If you cook a stirred egg, it's not scrambled, it's stirred.
To get a fluffy Egg, you do wish to add a little moisture prior to whisking and add water as it finishes to encourage it to rise. Cream, Milk or Water will do as an addition to your eggs, all three will allow the eggs to rise a little as they cook. Just before you finish the eggs, if they have lost all of their moisture, add another 1/4 cup of water and cover to get them to rise a little bit.This meal is made in one pan too, much easier on the cook as well as the clean up.
Ingredients will depend on how many people you are cooking for, I made the eggs so we could have them that morning, and made enough extra to have the next day for breakfast or lunch. Eggs are very versatile, when fully cooked, they do store well for a couple of days. No more than three days though and unless it's in a quiche, I don't tend to freeze cooked eggs either.
For this recipe, small eggs will do, 2 per person and 1/8 cup of milk per person. It makes a wonderful weekend breakfast. If you are having a feast for the family, Hash Browns, Bacon or sausage are an option as sides. I do enjoy making one decadent Breakfast or Brunch on the weekends, otherwise I like to keep it simple for my morning meals.
Asparagus and Scrambled Eggs
Choose a Pan with a tight fitting cover.
2 Small Eggs per person
1/8 Cup of Milk per person+++
2 or 3 Asparsagus spears
1 Mushroom
1 diced Sliver of Red or Orange Pepper
1 Slice Tomato
A sprinkle of Mozzeralla Cheese (Goat Cheese is an excellent Substitute)
+++Water, Milk or Cream - I'll leave the choice up to you.
A sprinkle of
Tarragon
Oregano
Salt and Pepper
Clarified Butter or Olive Oil in the pan. Use a brush to ensure the oil is evenly covering the surface.
Pre-heat your Frying Pan to a Medium High Heat.
Start your Sliced Mushrooms. Once browned one side, flip the mushrooms and add your Diced Peppers
Pour in your Whisked Eggs, Reduce heat to medium and start to stir.
Once they have begun to thicken, Cover with a lid and let cook for 3 or 4 minutes.
Uncover, Stir again and add your Asparagus Spears, Tomato Slices and sprinkle with a little cheese.*
*You may need to add more water at this stage if the eggs have lost all of their moisture.
Re-cover with a lid and set up your plates.
You can substitute the Asparagus with Spinach if you prefer something a little different or if Asparagus is not in season. The Spinach will steam and be ready for plating when you are.
This is a simple and easy recipe for anyone to make, the little extra additions of vegetables and spice, do make it a wonderful choice as Breakfast, Brunch or Dinner.
More simple recipes are in the works. Most of my Bulk cooking is done for this year as Summer is coming. The Harvest is a long ways from today, but if you are curious about how I cook, please check here.
Harvest Time
It gives you an example of how trading groceries can help beef up your Fall and Winter stock pile of meals.
Have a wonderful day!
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