Note bread to be gf, toast with olive oil or as desired with butter and jelly
4 tsp olive oil, divided
6 oz asparagus, divided
1 spring onion
1/2 tsp seasoned salt, divided, plus more to taste
4 eggs
1 oz sour cream
1 1/4 tsp Dijon mustard
1/4 tsp freshly ground black pepper plus more to taste
favorite bread for toasting
2 oz chevre goat cheese
1/2 oz microgreens
favorite topping for toast, jelly recommended
Instructions
MISE EN PLACE • Heat oven to 350° F. • Discard
bottom 1 inch of asparagus. Chop stalks, and
reserve tips. • Thinly slice onion (white and
tender greens parts.). • Slice bread.
• Place a small ovenproof skillet over medium
heat. Add 1 teaspoon olive oil. When oil is
hot, stir in asparagus tips. Cook, stirring
occasionally, until tips are sizzling and
barely tender, 2-3 minutes. • Transfer to a
plate.
3
To skillet, add 1 teaspoon olive oil. When oil
is hot, stir in chopped asparagus, onion and
1/4 teaspoon PeachDish Salt. Cook, stirring,
until tender, about 3 minutes
In a bowl, whisk together eggs, sour cream,
mustard, 1/4 teaspoon seasoned Salt and 1/4
teaspoon pepper.• Spread vegetables evenly over
bottom of skillet. • Pour egg mixture over
vegetables. Cook without disturbing until set
around the edges, about 3 minutes.
While egg cooks- • On a baking sheet, brush
bread with 1 teaspoon olive oil, or toast as desired with favorite
toppings. If desired,
season lightly with seasoned salt. • Toast
ciabatta in oven until golden and crisp, about
10 minutes.While ciabatta toasts- • Arrange
asparagus tips on egg. • Dot with goat
cheese. Carefully transfer hot skillet to oven.
Bake until egg is just set, 6-8 minutes (the
tip of a knife should come out moist, but not
wet).
Serving
Suggestions
Season to taste with seasoned Salt and pepper. Top with microgreens, and enjoy!
Originally Submitted
7/29/2018
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