Oct 17 2011
When my parents and I were in Door County, the breakfast special at the Sister Bay Cafe was scrambled eggs with asparagus and tomatoes. I, having my mind set on something sweet, bypassed the special in favor of the bread pudding the cafe is known for. However, my mom and I shared each other’s meals. I have to say, her breakfast really hit the spot, and provided some much needed protein!
Though it’s fall, when I saw asparagus on sale at the grocery store yesterday, I simply had to pick up a bunch and recreate this breakfast. So I chopped and sauteed all of the asparagus – it’s nice to have it on hand for future meals, then scrambled my eggs and added a couple of chopped cherry tomatoes, along with a generous scoop of asparagus.
What I love best about this meal is it works for breakfast, brunch, lunch or dinner.
Scrambled Eggs with Asparagus and Tomatoes
2 large eggs
1 bunch asparagus
2-3 cherry tomatoes
salt & pepper
Rinse asparagus and tomatoes. Chop asparagus just above the bottom band, then chop into 1/2 inch/1.5 cm pieces (slightly longer is fine if your spears are very thin).
Heat small frying pan over medium heat. Add a pat of butter; when the foam has subsided, add a generous handful of asparagus and saute until bright green. Remove to a bowl and continue with remaining asparagus, adding butter as needed.
Add another pat of butter, reduce heat to medium-low, and crack eggs into a small bowl; whisk lightly with a fork. When foam from butter has subsided, add eggs to pan. Stir occasionally to scramble.
Meanwhile, dice the tomatoes, separating the seeds and juice from the flesh. When the eggs are almost cooked to your liking, add the tomatoes to the pan. Add a generous scoop of asparagus to the pan, as well.
Season to taste with salt, and pepper if desired.