Sunday, June 23, 2013


Recipe #6




Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese   


This scramble has all the makings of hearty breakfast fare--butter, cheese, protein--but with healthy fats, fresh vegetables, and a light caloric toll. Serve it with a scoop of roasted potatoes and fresh fruit.



Stage 1



Ingredients
1 Tbsp  Butter
8 Stalks asparagus, woody bottoms removed, chopped into 1" pieces
to taste Salt and pepper
8  Eggs
2 Tbsp  Fat free milk
1/4 cup  crumbled fresh goat cheese
4 oz  Smoked salmon, chopped


Procedure
Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.


Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.


Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.





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