Scrambled Eggs with Shallots and Roasted Asparagus

Scrambled Eggs with Shallots and Roasted Asparagus
Staff Writer

The soft flavors of roasted asparagus and sauteed shallots are complemented by salty bites of pancetta in this scrambled eggs recipe, and after trying the eggs with a sprinkle of Parmesan and crème fraîche, you'll never want to make them another way again. 

Ingredients

  • 2  Pounds  asparagus, trimmed
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/8  Cup  freshly grated Parmesan cheese
  • 12  extra-large eggs
  • 1  Cup  crème fraîche
  • shallots, sliced thinly
  • 3  Tablespoons  unsalted butter
  • 1/2  Cup  diced pancetta

Directions

Preheat the oven to 350 degrees. 

Place the asparagus on a baking sheet and drizzle with a little bit of olive oil. Season with salt and pepper to taste, and toss to distribute. Roast the asparagus for 15 minutes. Remove the asparagus from the oven, sprinkle with Parmesan cheese, add them back into the oven for 2 minutes more. 

While the asparagus is roasting, whisk the eggs in a bowl with a little whole milk and salt and pepper. Melt ½ tablespoon of the butter in a large skillet. Add the pancetta, and sauté until crispy. Next add the shallots and sauté over medium heat until tender, about 3 minutes. Lower the heat and add the eggs, stirring constantly with a wooden spoon, until the eggs have reached a desired doneness. Remove from the heat and add the remaining butter to the eggs and stir until it melts. Serve your eggs on a bed of roasted asparagus and topped with a dollop of crème fraîche.

Nutritional Facts

Total Fat
19g
27%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
138mg
46%
Carbohydrate, by difference
4g
3%
Protein
47g
100%
Vitamin A, RAE
13µg
2%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
65mg
7%
Choline, total
132mg
31%
Folate, total
15µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
49mg
15%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
411mg
59%
Selenium, Se
49µg
89%
Sodium, Na
246mg
16%
Water
93g
3%
Zinc, Zn
11mg
100%

Scrambled Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Scrambled Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.