This recipe started as a routine trip into the kitchen to fry up a few plain eggs for the standard breakfast. Without even quite knowing how, the accidental discovery of a bunch of asparagus and half a brick of feta cheese that I had meant to use up turned the old over-easy eggs into an elegant and delicious scramble … and at the expense of only an extra five or ten minutes.
Asparagus & Feta Cheese ScrambleOther fast morning ideas you might like:
1 1/2 tablespoons butter
1 bunch fresh asparagus
1 shallot, minced
1/2 teaspoon dried thyme
8 large eggs
1/2 cup feta cheese
sea salt to taste
fresh ground black pepper
Melt the butter in a large non-stick skillet over just less than medium heat. Meanwhile, snap off the woody ends of the asparagus and chop the spears into 1-inch pieces.
When the butter is foaming, add the asparagus and shallot and stir for 2-3 minutes. Cover the pan and let the asparagus cook until just tender, about 5-6 minutes. Stir in the thyme and cover for another minute.
Meanwhile, beat the eggs with the feta cheese. Pour the eggs and cheese into the vegetables and gently trawl through the mixture with a wooden spoon for a couple of minutes. Cover the pan and cook until the eggs are set, lifting the lid and stirring occasionally.
Season with sea salt and plenty of fresh ground black pepper.
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