Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese

Scrambled eggs with smoked salmon

Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
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Servings
4 People
Servings
4 People
Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
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Votes: 0
Rating: 0
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Rate this recipe!
Servings
4 People
Servings
4 People
Ingredients
Servings: People
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Instructions
  1. 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.
  2. 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. Turn 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.
  3. 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.
Recipe Notes

Recipe adapted from Rodale’s Women’s Health Magazine

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