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Asparagus with Scrambled Eggs
Asparagus with Scrambled Eggs is a traditional British recipe for a dish of scrambled eggs into which asparagus is folded. This can be served as a breakfast meal or as a snack. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus with Scrambled Eggs.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Bread RecipesBritish Recipes
This is unashamed comfort food that either constitutes a breakfast or a very delicious snack.
Ingredients:
36 fresh asparagus spears
6 thick slices of
bread
12 eggs
2 tbsp double cream
1 tbsp
Dijon mustard
100g unsalted butter
sea salt and black pepper to taste
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.
