Brie and Asparagus Scramble

6 Servings
100% would make this recipe for Brie and Asparagus Scramble again.

The Brie really makes the eggs creamy and smooth, and adds a fantastic flavor that pairs nicely with the asparagus. A wonderful celebration of spring! The fact that it's easy to make is an added bonus.

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Brie and Asparagus Scramble Ingredients

8 large Eggs	6 ounces Brie cut into 1-inch pieces
1/2 pound Asparagus	1 tablespoon Fresh tarragon minced
1 tablespoon Unsalted butter

Instructions for Brie and Asparagus Scramble

1. In a medium bowl whisk eggs until light and frothy.

2. Remove the tough bottom ends of the asparagus and discard. Cut the remaining asparagus on the diagonal into 1-inch pieces. Cook asparagus in a small pot of boiling water until it is just tender and turns bright green. Remove from water and rinse under cold water to stop the cooking process.

3. In a large, nonstick saute pan over medium heat, melt butter. Add eggs and asparagus. Once eggs are beginning to cook on the edges of the pan but still wet in the center, add Brie.

4. Using a rubber spatula, pull the eggs that are cookied on the edges of the pan to the center of the pan every few minutes, until eggs reach desired consistency. Heap the scramble onto plates, and sprinkle with tarragon.

Main Ingredient: EggsCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Asparagus

Brie

Butter

Eggs

Tarragon

Vegetarian Meatless Spring Quick Brunch Breakfast Eggs

for flavor and categorization

From The Flying Biscuit Cafe Cookbook, by April Moon If you are anywhere near Atlanta, make sure to stop by the Flying Biscuit!

lizntony
on Jul 1 2008 5:15PM

From The Flying Biscuit Cafe Cookbook, by April Moon If you are anywhere near Atlanta, make sure to stop by the Flying Biscuit! [I posted this recipe.]

lizntony
on Mar 18 2007 4:27PM