Best Scrambled Eggs With Asparagus And Brie Recipes

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SCRAMBLED EGGS



Scrambled Eggs image

Make these delicious scrambled eggs for a tasty breakfast that's easy to make and nutritious.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 2

Number Of Ingredients 4

4 large eggs
2 tablespoons heavy cream
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter

Steps:

  • Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.

BREAKFAST EGG SCRAMBLE WITH BRIE



Breakfast Egg Scramble with Brie image

Looking for a delicious brunch? Then check out this egg scramble made with bacon and cheese - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 7

10 eggs
2 tablespoons milk
2 tablespoons butter
5 oz Canadian bacon, finely chopped (about 1 cup)
2 cups loosely packed fresh baby spinach
4 oz Brie cheese, rind removed, cut into 1/2-inch pieces
4 English muffins, split, toasted

Steps:

  • In large bowl, beat eggs and milk with fork or wire whisk. Set aside.
  • In 12-inch nonstick skillet, melt butter over medium heat. Add Canadian bacon and spinach; cook and stir 1 minute, just until spinach begins to wilt.
  • Pour egg mixture over spinach mixture; add cheese. Cook 3 to 5 minutes, stirring occasionally, until eggs are set but slightly moist. Spoon 1/2 cup egg mixture onto each muffin half.

Nutrition Facts : Calories 540, Carbohydrate 28 g, Cholesterol 595 mg, Fat 3 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 5 g, TransFat 0 g

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

These eggs are a great way to start out your morning! They are easy and fast to make!

Provided by Whitney

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 12m

Yield 3

Number Of Ingredients 6

1 ½ tablespoons milk
6 eggs
½ cup minced onion
½ teaspoon black pepper
½ teaspoon salt
1 ½ teaspoons butter

Steps:

  • Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
  • Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g

SOFT SCRAMBLED EGGS WITH BRIE



Soft Scrambled Eggs With Brie image

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 7

6 ounces brie or Camembert cheese
12 large eggs
1/4 cup milk
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter

Steps:

  • Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
  • Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
  • Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.

SCRAMBLED EGGS WITH ASPARAGUS AND BRIE



Scrambled Eggs with Asparagus and Brie image

Make and share this Scrambled Eggs with Asparagus and Brie recipe from Food.com.

Provided by Rhonda Scheurer

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

6 large eggs
1/2 lb asparagus
2 tablespoons butter
6 ounces ripe brie cheese, cut into 1 inch pieces
1 tablespoon minced fresh tarragon

Steps:

  • In a medium bowl, whisk eggs until light and frothy.
  • Wash and cut asparagus into 1-inch pieces, discarding the ends.
  • Cook asparagus in a small pot of boiling water until it is just tender.
  • Remove from water and rinse under cold water to stop the cooking process.
  • Melt butter in large skillet.
  • Add eggs and asparagus.
  • When eggs are starting to cook on the edges, add the brie.
  • Scramble/stir the mixture over medium heat until eggs reach desired consistency.
  • Sprinkle with tarragon.

Nutrition Facts : Calories 638.4, Fat 50.4, SaturatedFat 26.9, Cholesterol 750.1, Sodium 844.1, Carbohydrate 7.4, Fiber 2.5, Sugar 3, Protein 39.9

EGGS BENEDICT WITH ASPARAGUS AND BRIE



Eggs Benedict with Asparagus and Brie image

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

Provided by Dennis Prescott

Categories     HarperCollins     Brunch     Breakfast     Egg     Asparagus     Spring     Brie     Cheese

Yield 4 servings

Number Of Ingredients 9

24 medium- thick asparagus spears
2 teaspoons fresh lemon juice
Salt
8 large farm-fresh eggs
Splash of white wine vinegar
4 English muffins, split and toasted
4 1/2 ounces Brie cheese, cut into thin strips
Hollandaise Sauce
Freshly cracked black pepper

Steps:

  • Preheat the oven to 350°F.
  • Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
  • Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
  • Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
  • Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

SCRAMBLED EGGS AND APSPARAGUS



Scrambled Eggs and Apsparagus image

A nice combination of three cheeses and tender asparagus. Great for a especial day's breakfast. From Sunset magazine by Valerie K. Weyand slightly modified.

Provided by Mami J

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb asparagus, trimmed of tough ends
2 cups egg substitute or 10 large eggs, beaten with 2 tbs water
salt and pepper
1 tablespoon basil leaves, minced
1 teaspoon butter
4 ounces neufchatel cheese, cut into 1/2 in pieces
1/2 cup shredded mozzarella cheese
3 tablespoons grated parmesan cheese

Steps:

  • Bring one inch of water to a boil in a large saucepan. Meanwhile cut asparagus into one inch pieces. Add asparagus to boiling water and cook until barely tender, 2-3 minutes. Drain and set aside. Beat egg substitute, salt and pepper to taste and the basil until well blended.Heat a large non stick skillet. Add butter and spread to cover skillet. Add the egg substitute; sprinkle with the neufchatel cheese. As the egg sets, use a large spatula to softly scramble eggs. When eggs are still a little runny, add the asparagus, the mozzarella and parmesan. Keep on scrambling eggs until set to your taste. Serve garnished with more basil, if desired.

Nutrition Facts : Calories 271, Fat 16.2, SaturatedFat 8.2, Cholesterol 39.7, Sodium 503.1, Carbohydrate 6.8, Fiber 2.3, Sugar 2.5, Protein 25.2

SOFT HERB SCRAMBLED EGG WITH ASPARAGUS



Soft herb scrambled egg with asparagus image

A luxurious breakfast for two...

Provided by Jane Hornby

Categories     Breakfast, Brunch, Main course, Treat

Time 15m

Number Of Ingredients 6

4 eggs
100g asparagus spear
a knob of butter
small handful of chopped tarragon or chervil
slices of ciabatta , warmed, to serve
parmesan , freshly-shaved

Steps:

  • Steam asparagus spears for 4-5 mins until tender.
  • Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
  • Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.

Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 21 grams protein, Sodium 1.58 milligram of sodium

SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS



Scrambled Eggs with Ramps, Morels, and Asparagus image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Brunch     Vegetarian     Low Cal     High Fiber     Father's Day     Asparagus     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 5

1 tablespoon butter
1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
4 large eggs, beaten to blend

Steps:

  • Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

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