Scrambled Eggs with Asparagus and Leeks
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(3)
Ingredients
3 servings
- 1 medium leek – white and light green parts, thinly sliced, or half moons, rinsed, drained
- 1 cup chopped asparagus – do not use the woody ends (about ½ a bunch)
- 2 tablespoons oil or butter or combination
- 4 large eggs
- 2 tablespoons sour cream or plain yogurt
- salt and pepper to taste (¼ teaspoon of each)
- ¼ cup crumbled goat cheese, about 2 ounces
- ⅛ cup fresh chopped dill or tarragon
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Preparation
Step 1
Cut and rinse the leeks. The water here, helps them not to burn.
Step 2
Prep the asparagus.
Step 3
In a small bowl, whisk eggs with sour cream, salt, and pepper.
Step 4
In a large nonstick pan, saute leeks in olive oil over medium-low heat until tender, 7-10 minutes. Add the asparagus and saute for a few minutes until tender-crisp. Seaon with salt and pepper. If the pan seems dry, add a little splash of water. Once tender, set these aside.
Step 5
Wipe out the pan, add more olive oil or butter, and heat over medium-low heat. Pour in the eggs and let them cook for 1-2 minutes. Then, using a rubber spatula, slide across the bottom of the pan, creating folds. Continue folding gently until cooked to your desired doneness.
Step 6
Fold in the crumbled goat cheese and aspargus/leek mix, letting the cheese melt.
Step 7
Turn off the heat and fold in the fresh herbs. Taste for salt before serving.
Step 8
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