Why wait in line for brunch when you can whip up your own "gourmet" egg dish in about 10 minutes? This simple recipe has only six ingredients and takes advantage of one of the best things spring has to offer — verdant, crisp asparagus.
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- 1 Tablespoon olive oil
- 1 Cup finely chopped asparagus
- Sea salt and freshly ground black pepper, to taste
- 1 Tablespoon unsalted butter
- 2 eggs
- 1 Tablespoon milk or heavy cream
Heat the olive oil in an 8-inch skillet over medium-high heat. Add the asparagus and cook, shaking the pan occasionally, 3 minutes. Season with salt and pepper, to taste. Remove from the pan and set aside.
Reduce the heat to medium. Melt the butter. In a bowl, beat the eggs together with the heavy cream and season with salt and pepper, to taste. Add the eggs to the pan and allow them to set for about 15 seconds.
Tilt the pan "north, south, east, and west," each time lifting up the edge of the set eggs with a heatproof spatula and allowing the uncooked egg in the center to dribble to the edge. Add the asparagus and mix up the eggs. Remove from the heat and serve.