nutritional 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

Slow-Scrambled Eggs over Asparagus

Slow-Scrambled Eggs over Asparagus


30 minutes or fewer

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.
  • 2 bagels, cut horizontally through center into thirds or quarters
  • 1 lb. asparagus, tough ends trimmed and spears peeled
  • 4 Tbs. unsalted butter
  • 8 large eggs, lightly beaten
  • Salt and freshly ground black pepper to taste
  • 1 Tbs. minced red onion
  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.
March 2004

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