10stalks of asparagustrimmed and cut on bias into 1/4 –inch pieces
To make the eggs:
1large egg yolk
2tablespoonhalf and half
4ouncescrumbled fresh goat cheese
4slicesof your favorite breadlightly toasted if preferred
To make the truffled asparagus: Heat white truffle oil in a small (8-inch) non-stick skillet in medium heat. Add in the asparagus. Season it with salt and pepper. Cook, stirring frequently, until the asparagus is cooked and tender, 7-8 minutes. Transfer to a plate and set aside. Do not wash the skillet.
To make the eggs: Whisk together the eggs, egg yolk, half and half, and salt and pepper in a bowl. Heat the butter in the now-empty skillet over medium heat, swirling to coat pan, until melted but not browned. Pour in the egg mixture. Using a spatula, scrape along the bottom and sides of the skillet until eggs begin to clump, 2-3 minutes. Scatter the crumbled goat cheese on top. Using the spatula, mix the cheese with the eggs.
Fold in the cooked asparagus and cook for 2 more minutes (Or longer, if you like your eggs cooked thoroughly).
To assemble: Top each of your toast slices with the egg and asparagus mixture. Sprinkle with fresh chives. Serve immediately.