Brouillade d’Asperges (Scrambled Eggs with Asparagus)
Brouillade d’Asperges is a light and flavorful dish of creamy scrambled eggs paired with tender asparagus spears. Perfect for a springtime breakfast or brunch.
Nutrition
Calories: 200cal
Carbohydrate: 4g
Protein: 12g
Fat: 15g
Cholesterol: – -mg
Sodium: 140mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
2 Servings
Ingredients
- 4 large eggs
- 1 tablespoon (15ml) unsalted butter
- 8 asparagus spears, trimmed and cut into 2-inch pieces
- 2 tablespoons (30ml) heavy cream
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Heat half of the butter in a non-stick skillet over medium heat. Add the asparagus pieces and sauté for 5-7 minutes, or until tender. Remove the asparagus and set aside.
- Reduce the heat to low and add the remaining butter to the skillet. Pour in the egg mixture. Cook gently, stirring constantly with a spatula, until the eggs are softly set and creamy.
- Fold the cooked asparagus into the scrambled eggs.
- Transfer the scrambled eggs to serving plates. Garnish with chopped chives.
- Tip: Serve with a slice of crusty bread or a fresh salad for a complete meal.