Slow-Scrambled Eggs over Asparagus - Yoga Journal

Slow-Scrambled Eggs over Asparagus

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30 MINUTES OR LESS

Scrambled eggs as smooth and creamy as a well-crafted custard are easy to produce if you do it the French way—using room temperature eggs cooked very slowly over low heat.

  • SERVINGServings

Ingredients

  • 2 bagels, cut horizontally through center into thirds or quarters
  • 1 lb. asparagus, tough ends trimmed and spears peeled
  • 4 Tbs. unsalted butter
  • 8 large eggs, lightly beaten
  • Salt and freshly ground black pepper to taste
  • 1 Tbs. minced red onion

Preparation

  1. Preheat oven to broil.
  2. Toast bagel disks lightly, remove from oven and set aside. Steam or blanch asparagus, drain thoroughly and set aside.
  3. Sliver 3 tablespoons butter. Beat eggs in a bowl. Melt several butter slivers in a large nonstick saucepan over very low heat. Add eggs, and stir continuously with a wooden spoon for 15 to 20 minutes, adding slivers of butter occasionally. Season with salt and pepper.
  4. Meanwhile, heat a large skillet over medium heat. Add remaining 1 tablespoon butter, and when it melts, add asparagus. Cook for 5 minutes, tossing occasionally.
  5. To serve, arrange asparagus spears on warm plates, top with eggs, sprinkle with red onion and serve with bagel crisps.

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 350
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 455 mg
  • Fat Content: 23 g
  • Fiber Content: 2 g
  • Protein Content: 17 g
  • Saturated Fat Content: 23 g
  • Sodium Content: 280 mg
  • Sugar Content: 3 g