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.
From The Flying Biscuit Cafe Cookbook, by April Moon
If you are anywhere near Atlanta, make sure to stop by the Flying Biscuit!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (414g)|
|Recipe Makes: 6|
|Calories from Fat: 473 (69%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 1468.9mg||452 %|
|Sodium 647.5mg||22 %|
|Potassium 577.6mg||15 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.5g|
|Protein 48.8g||70 %|
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Calories per serving: 682
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