Special Diet

Scrambled Eggs with Asparagus

prep 10 mins cook 5 mins
  • 4 large eggs
  • 4 tablespoons single cream
  • 100 g (3½ oz) asparagus spears, woody ends removed
  • 15 g (½ oz) butter
  • 50 g (2 oz) soft goats' cheese, diced
  • 4 slices of brioche, toasted
  • salt and black pepper

Beat the eggs and cream together in a bowl and season with salt and pepper.

Steam the asparagus spears for 4–5 minutes until tender.

Meanwhile, melt the butter in a small saucepan, add the egg mixture and cook over a low heat, stirring with a wooden spoon, until softly set. Remove from the heat and stir in the goats' cheese.

Serve the scrambled eggs on the toasted brioche with the steamed asparagus.

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