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Because nothing is better than great food... except enjoying it with someone special!


Asparagus Egg Scramble


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Good morning tastebuds! With roasted cherry tomatoes, fresh veggies and chunky hashbrowns, this egg scramble is the perfect start to any day. 
What you'll need:
-3 eggs, beaten
-5 aparagus stalks, chopped into 1 inch segments
-10-15 cherry tomatoes, sliced in half
-1/2 of a white onion
-1 small red potato
-1/2 cup shredded sharp cheddar
-1 tsp. paprikia
-1/2 tsp. salt
-1/2 tsp. pepper
-1 tbsp. butter
-1 sprig of thyme, chopped
-olive oil

What to do:
Preheat oven to 425ºF. Place tomatoes face-up on roasting pan and brush with olive oil. Allow tomatoes to slightly roast in oven for about 15 minutes.

Boil the potato in water for about 15 minutes, or until a fork easily slides through. 

When potato is finished, blanch asparagus in the boiling water for 30 to 60 seconds.

Melt 1/2 tbsp. of the butter in a frying pan over low heat. Increase heat to medium-high and add potatoes, salt, pepper and paprika. Toss over heat for 3-4 minutes. 

Melt remaining butter in separate frying pan over low heat. Add eggs and scramble over medium-low heat. As egg starts to solidify, add onion, potato, asparagus, tomatoes and thyme. Continue to stir until egg is fully cooked.

Comment (1)

This dish was absolutley wonderful. I served it with homemade buttermilk biscuts. Hubby enjoyed it. This is a keeper.

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