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.

  • 4Servings


  • 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
  • 1 Tbs. minced red onion


Preheat oven to broil.

Toast bagel disks lightly, remove from oven and set aside. Steam or blanch asparagus, drain thoroughly and set aside.

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.

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.

To serve, arrange asparagus spears on warm plates, top with eggs, sprinkle with red onion and serve with bagel crisps.

Nutrition Information

  • Calories: 350
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 455 mg
  • Fat Content: 23 g
  • Fiber Content: 2 g
  • Protein Content: 17 g
  • Saturated Fat Content: 23 g
  • Sodium Content: 280 mg
  • Sugar Content: 3 g