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Slow-Scrambled Eggs over Asparagus

30 MINUTES OR LESS Scrambled eggs as smooth and creamy as a well-crafted custard are easy to produce if you do it the French way—using room temperature eggs cooked very slowly over low heat.

Ingredients: 

Ingredients: 

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2 bagels, cut horizontally through center into thirds or quarters
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1 lb. asparagus, tough ends trimmed and spears peeled
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4 Tbs. unsalted butter
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8 large eggs, lightly beaten
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1 Tbs. minced red onion

Instructions: 

  1. Preheat oven to broil.
  2. Toast bagel disks lightly, remove from oven and set aside. Steam or blanch asparagus, drain thoroughly and set aside.
  3. Sliver 3 tablespoons butter. Beat eggs in a bowl. Melt several butter slivers in a large nonstick saucepan over very low heat. Add eggs, and stir continuously with a wooden spoon for 15 to 20 minutes, adding slivers of butter occasionally. Season with salt and pepper.
  4. Meanwhile, heat a large skillet over medium heat. Add remaining 1 tablespoon butter, and when it melts, add asparagus. Cook for 5 minutes, tossing occasionally.
  5. To serve, arrange asparagus spears on warm plates, top with eggs, sprinkle with red onion and serve with bagel crisps.

Nutrition Information: 

Calories: 
350
Protein: 
17 g
Total Fat: 
23 g
Saturated Fat: 
23 g
Carbohydrates: 
19 g
Cholesterol: 
455 mg
Sodium: 
280 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
SERVES 4