Scrambled eggs with asparagus, goat cheese and lemon
Savor the delightful blend of Scrambled Eggs with Asparagus, Goat Cheese, and Lemon! This easy, gourmet breakfast recipe combines tender asparagus, creamy goat cheese, fresh lemon zest, and fluffy scrambled eggs for a vibrant, protein-packed start to your day. Perfect for a quick, nutritious meal that's bursting with flavor.
- 28 May 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Scrambled eggs with asparagus, goat cheese, and lemon is a delightful and nutritious dish that is perfect for breakfast or brunch. This recipe combines the earthy flavors of asparagus with the creamy texture of goat cheese and the zesty brightness of lemon, creating a unique and satisfying meal. It's quick to prepare and sure to impress family and friends with its delicious taste and beautiful presentation.
Ingredients:
Instructions:
- Rinse the asparagus thoroughly under cold water.
- Snap off the woody ends by bending the asparagus until they break naturally. Discard the ends.
- Cut the asparagus into 1 to 2-inch pieces.
- In a medium skillet over medium-high heat, add the 1/4 cup of water.
- Add the asparagus pieces and cook until they become tender-crisp, approximately 3-5 minutes. Drain any remaining water and set the asparagus aside.
- Using a microplane or fine grater, zest the lemon, ensuring to only take off the yellow part and avoiding the bitter white pith.
- Cut the lemon in half and juice it. Set aside both the zest and juice.
- In a large mixing bowl, crack the 8 eggs. Add the 1/2 tsp of salt and dash of black pepper.
- Whisk the eggs vigorously until fully combined and slightly frothy.
- In a large non-stick skillet over medium heat, melt the 2 tbsp of butter.
- Once the butter is melted and bubbling, pour in the whisked eggs.
- Allow the eggs to cook undisturbed for about 30 seconds until they just begin to set around the edges.
- Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue to cook, stirring every few seconds, until the eggs are mostly cooked but still slightly runny (they will continue to cook off the heat).
- Add the cooked asparagus to the eggs in the skillet.
- Sprinkle in the lemon zest, chopped chives, and crumbled goat cheese.
- Gently fold to combine, allowing the goat cheese to soften and integrate slightly while maintaining some distinct pieces.
- Remove the skillet from the heat.
- Drizzle the freshly squeezed lemon juice over the scrambled eggs and give one final gentle stir.
- Divide the scrambled eggs evenly onto plates.
- Garnish with additional chives if desired.
- Serve immediately while hot for the best flavor and texture.
Tips:
- Trim the woody ends of the asparagus before cooking for the best texture.
- Use a non-stick skillet to prevent the eggs from sticking and to make the cleanup easier.
- Cook the asparagus until it is just tender to maintain its bright green color and slightly crisp texture.
- Whisk the eggs thoroughly to create a uniform mixture and ensure fluffy scrambled eggs.
- Add the goat cheese just before the eggs are fully set to allow it to melt slightly and blend into the dish.
- Garnish with extra chives and a twist of lemon zest for an added burst of flavor and visual appeal.
Scrambled eggs with asparagus, goat cheese, and lemon is a simple yet elegant dish that brings together fresh and vibrant flavors. The creamy goat cheese perfectly complements the tender asparagus and zesty lemon, while the chives add a hint of freshness. This nutritious and tasty meal is a wonderful way to start the day or to enjoy a light brunch. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.99g | 8% |
| Sugar 2.94g | 3% |
| Fat | |
| Fat 24g | 29% |
| Saturated 12g | 41% |
| Cholesterol 450mg | - |
| Vitamins | |
| Vitamin A 390ug | 44% |
| Choline 360mg | 65% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.78mg | 60% |
| Vitamin B3 1.46mg | 9% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 1.08ug | 45% |
| Vitamin C 18mg | 20% |
| Vitamin E 2.44mg | 16% |
| Vitamin K 50ug | 42% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 4.70mg | 43% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 440mg | 13% |
| Selenium, Se 36ug | 63% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 2.06mg | 19% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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