Asparagus with Scrambled Eggs RecipeOrigin: Britain Period: Modern |
|
This is unashamed comfort food that either constitutes a breakfast or a very delicious snack. Ingredients
36 fresh asparagus spears 
Asparagus with Scrambled Eggs Preparation:Method:Heat water in a pan, peel the asparagus then cut in half, reserving only the spears (keep the stalks and peelings to make soup). Crack the eggs into a large bowl and whisk together before beating-in the Dijon mustard and the cream. Season the eggs then set aside. Add the butter to a large pan and melt over low heat. Place the asparagus in the water and cover the pan. Tip the eggs into the buttered pan and begin toasting the bread. Slowly stir the eggs until the mixture comes together to form large curds. Keep cooking (and stirring) until the eggs are done but are still soft. Butter the toast, add the eggs over the toast then drain the asparagus and place two spears atop each piece of toast and scrambled eggs. Serve immediately, dusted with some paprika if you like. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Asparagus with Scrambled Eggs to your online bookmark site: 
|
|
More British recipes... More European recipes... More snack recipes... More Modern recipes... More recipes for Eggs... More breakfast recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with asparagus and eggs as primary ingredients: Crab Cakes Blackcurrant Gelato Brioches Walnut Praline Ice Cream Chestnut Flour Noodles Yoghurt Cake with Lemon and Elderflower Cordial Syrup Crème Patissiere Strawberry Charlotte Traditional Gelato Mutton Creams Yumurtali Ekmek Sauce Bâtarde Dobos Torte II Brioche Mousseline Pear Tansy Toasted Almond Ice Cream Kesul Chocolate Tart Kai Look Koei Linden Leaf Flour Waffles Kartoffelkratzet Haselnussmakronen Hasenoehrle Eggs Florentine Always Moist Pound Cake Hazelnut Macaroons Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
