Scrambled Egg Toast with Roasted Asparagus
Asparagus and Creamy Scrambled Egg Toasts with Parmesan and Chives—Quick, healthy, and high protein. Perfect for a filling breakfast or easy dinner.
Foto: Well Plated
Ingredients
- 1 pound thin asparagus spears (hard ends trimmed)
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 4 slices bread
- 8 large eggs
- 1/4 cup nonfat milk
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmesan (plus additional for serving)
- 1 tablespoon chopped fresh chives (plus additional for serving)
Steps
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Prepare the asparagus according to my Roasted Asparagus recipe. Remove the asparagus from the oven, then turn the oven to broil.
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Arrange the bread slices on a second baking sheet. Broil on the upper rack for 30 seconds to a few minutes, until golden (watch carefully so the bread doesn't burn—the time can vary greatly by broiler. Don't walk away!), then flip the slices and toast the other side. Remove from the oven and set aside.
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Meanwhile, in a medium mixing bowl, beat the eggs, milk, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a figure 8 pattern until completely blended. In a medium nonstick pan, melt the butter over medium-low. Once the butter has melted, reduce the heat to low and add the beaten eggs. Let cook, stirring very gently with a silicone spatula. Continuing cooking, stirring the eggs gently and often to keep them moving, until they are cooked but still soft, about 10 to 12 minutes. Stir in the Parmesan and chives. Taste and add additional salt and/or pepper as desired. To serve, top each slice of toast with a big scoop of scrambled eggs and a handful of asparagus spears. Sprinkle with additional Parmesan and/or chives as desired. Enjoy immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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