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Herby scrambled eggs on char-grilled asparagus
Herby scrambled eggs on char-grilled asparagus
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indulge in a gourmet breakfast of smoked salmon, creamy eggs, and char-grilled asparagus. A delicious way to kick off your morning!
Ingredients:
  • 2 bunches asparagus, trimmed
  • 18.20 gm olive oil
  • 8 eggs, at room temperature, lightly whisked
  • 160ml cream
  • 20g butter, chopped
  • 40.00 ml finely chopped chives
  • 20.00 ml finely chopped flat-leaf parsley
  • 20.00 ml dill leaves
  • 400g smoked salmon slices
  • Toasted baguette slices, to serve
Instructions:
  • Heat the barbecue or char-grill to high. Coat the asparagus with oil, sprinkle with salt and pepper. Grill for 1-2 minutes until vibrant green and tender. Serve on a plate and cover with foil.
  • Whisk together eggs and cream in a large heatproof bowl using a fork or balloon whisk. Season generously with salt and pepper, then stir in butter until combined.
  • Set the bowl over a saucepan of gently simmering water, ensuring it doesn't touch the water. Cook on a medium-low heat for 1 minute. Use a plastic spatula or flat spoon to gently push the egg mixture from one side of the bowl to the other in four directions, scraping the base of the bowl. Watch as soft folds of cooked egg form.
  • Gently push and fold the egg mixture for 3-4 minutes until about three-quarters cooked and one-quarter runny, or to your preferred doneness. Take it off the heat.
  • Mix together the chives, parsley, and dill in a small bowl. Stir three-quarters of the herb mixture into the scrambled eggs, folding gently until incorporated.
  • Place the asparagus spears elegantly on plates. Top with the scrambled eggs and generously sprinkle with the herb mixture. Serve promptly with smoked salmon slices and toasted baguette.

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