Get access to everything we publish when you sign up for Outside+ Join today!.
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 wayusing room temperature eggs cooked very slowly over low heat.
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.
- 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