Monday, March 25, 2013

Easy Easter Entertaining: Goat Cheese & Asparagus Scrambled Egg Recipe!



Good morning, lovely friends! How was your weekend? I'm thinking ahead to Easter (can you believe it's this weekend?) so I'd love to share this super-simple recipe with you, if you're interested: Goat Cheese-Asparagus Scrambled Eggs. This is the perfect brunch recipe to have in your back pocket—gorgeous, easy to make and very budget-friendly. Did I mention it only takes 25 minutes to make? Boyfriend and I served this as part of our Easter brunch last year. It's a fabulous addition if you're looking to round-out your own menu. Here's how you make it...


GOAT CHEESE-ASPARAGUS SCRAMBLED EGGS
SERVES: 4

FOR THE ASPARAGUS 
1 bunch thin asparagus, trimmed
Olive oil, for drizzling
Kosher salt

FOR THE EGGS
8 large eggs
Kosher salt
4 ounces soft goat cheese, crumbled'
1/4 cup snipped chives

1. Make the asparagus: Preheat oven to 450˚. Spread asparagus in a single layer on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle with salt. Roast about 10 minutes or until asparagus are cooked through and slightly crisp at the tips.
2. Meanwhile, make the eggs: Melt 1 tablespoon butter in a nonstick skillet over medium heat. Whisk the eggs, 1 tablespoon water and 1/4 teaspoon salt in bowl until frothy and combined. Add eggs to the skillet and cook, stirring and folding as eggs set, 3 minutes or until just set. Transfer to platter. Top with crumbled goat cheese, cooked asparagus and snipped chives.

 Quick note: If you don't care for goat cheese, try swapping in Parmesan. 





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