Soft herb scrambled egg with asparagus
- Jane Hornby
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Serves 2
Easy
Total time: 15 mins
Ready in 15 minutes
A star rating of 4 out of 5.2 ratingsRate
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A luxurious breakfast for two...
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Ingredients
Nutrition
Units:
MetricUS
-
4 eggs
-
100g asparagus spear
-
a knob of butter
-
small handful of chopped tarragon
or chervil
-
slices of ciabatta
warmed, to serve
-
parmesan
freshly-shaved
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Nutrition: per serving
- kcal210
- fat14g
- saturates7g
- carbs1g
- sugars0g
- fibre0g
- protein21g
- salt1.58g
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Method
-
step 1
Steam asparagus spears for 4-5 mins until tender.
-
step 2
Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
-
step 3
Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.
Recipe from Good Food magazine, April 2005
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A star rating of 4 out of 5.2 ratings
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