Scrambled Eggs With Asparagus Goat Cheese And Prosciutto Recipes

THE CREAMIEST SCRAMBLED EGGS (WITH GOAT CHEESE)

Steps:

• Crack the eggs into a large bowl. Add the milk, salt and about 10 twists of black pepper. Whisk until the mixture is thoroughly combined and pure yellow. Be sure to have your remaining ingredients prepped and ready, because this recipe comes together quickly once you start cooking.
• Warm a medium skillet over medium heat. Add the butter and let it melt.
• Add the spinach and cook, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green, about 1 to 2 minutes.
• Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
• Remove the skillet from the heat. Add the goat cheese, green onion and sun-dried tomatoes, and gently stir to combine. Divide the mixture into bowls. Sprinkle lightly with optional flaky sea salt, and serve with toast if you'd like. Serve promptly.

SCRAMBLED EGGS WITH ASPARAGUS

Steps:

• Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
• Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
• Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
• Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

SLOW-COOKED SCRAMBLED EGGS WITH GOAT CHEESE

Steps:

• Heat a charcoal grill with coals. Spread them out in one dense layer.
• Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.

SCRAMBLED EGGS WITH ASPARAGUS, GOAT CHEESE, AND AVOCADO

Steps:

• Place nonstick skillet over high heat.
• Beat together eggs and egg whites, adding salt and pepper to taste.
• Add heavy cream.
• Spray skillet with nonstick cooking spray when skillet is hot and pour in eggs all at once.
• Pour asparagus and avocado over eggs, add mushroom and onion.
• Scramble gently, then add goat cheese. Make to order!

SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE

Steps:

• 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.
• 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.
• Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.

SCRAMBLED EGGS WITH CHEESE

Steps:

• Crack 3 eggs into a bowl. Beat with fork. Add a splash of water. Stir in desired amount of cheese. Add a dash of pepper and 1/2 tsp of salt.
• Put tablespoon of butter or oil in pan over Medium heat.
• Pour egg/cheese mixture into pan. Stir constantly with spatula until done.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees.
• Break off the tough ends of the asparagus and, if they're thick, peel them.
• Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
• Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
• Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, salt, and pepper to taste.
• Melt 2 tablespoons of butter in a large skillet.
• Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
• Remove from the heat, add 2 more tablespoons of butter, and stir until it melts.
• Check for salt and pepper and serve with the roasted asparagus.

ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE

Steps:

• Preheat oven to 450°F.
• Line a 15-inch X 10-inch baking pan with foil.
• Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
• Place bundles in a single layer on baking pan tucking under ends of prosciutto.
• Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
• Bake for 8-10 minutes or until asparagus is crisp tender.
• Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

FRIED EGGS WITH PROSCIUTTO AND ASPARAGUS

Steps:

• Snap off and discard tough ends of asparagus. Bring a large saute pan of salted water to a boil. Cook asparagus until just tender but still dark green, 4 to 5 minutes. Transfer to a clean kitchen towel; fold over. Set aside.
• Heat half of the butter in a large nonstick skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper, and cook, covered, until set, about 4 minutes.
• Place several slices of prosciutto on each of four plates; arrange 4 spears asparagus on each. Brush with the remaining melted butter. Carefully place fried eggs on top, sprinkle with Parmesan and parsley, and serve.

SCRAMBLED EGGS WITH ASPARAGUS, GOAT CHEESE, AND PROSCIUTTO

Steps:

• cook asparagus in boiling water or micro until crisp tender. (about 2 min) blanch in cold water In a small bowl, whisk eggs , milk, salt and pepper until blended. In a medium skillet, melt 1 Tbls of the butter over medium heat. Add the egg mixture and stir to scramble until barely set. Remove eggs from heat and mix in goat cheese and chives. Spoon into a shallow bowl and set in pan of warm water to keep eggs hot until ready to serve. In same skillet melt the remaining butter over med heat. Add asparagus and cook for 1 minute. Add prosciutto to asparagus and saute until heated. Gently stir into eggs.