Scrambled Eggs with Shallots and Roasted Asparagus

Staff Writer
Scrambled Eggs with Shallots and Roasted Asparagus

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. 

6
Servings
436
Calories Per Serving
Deliver Ingredients

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
  • 4 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.

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.

Nutritional Facts

Total Fat
33g
51%
Sugar
8g
N/A
Saturated Fat
14g
69%
Cholesterol
459mg
100%
Protein
21g
43%
Carbs
15g
5%
Vitamin A
357µg
40%
Vitamin B12
1µg
20%
Vitamin B6
0.5mg
25.8%
Vitamin C
12mg
20%
Vitamin D
3µg
1%
Vitamin E
4mg
20%
Vitamin K
69µg
87%
Calcium
190mg
19%
Fiber
5g
19%
Folate (food)
148µg
N/A
Folate equivalent (total)
148µg
37%
Iron
6mg
33%
Magnesium
51mg
13%
Monounsaturated
13g
N/A
Niacin (B3)
2mg
10%
Phosphorus
400mg
57%
Polyunsaturated
4g
N/A
Potassium
681mg
19%
Riboflavin (B2)
0.8mg
48.1%
Sodium
848mg
35%
Thiamin (B1)
0.3mg
21.8%
Trans
0.3g
N/A
Zinc
3mg
18%

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