Truffled Asparagus Eggs on Toast
A 20-minute, one-skillet egg dish made with topping a slice of toast with asparagus sautéed in truffle oil and mixed with eggs and goat cheese.
Servings: 4 Servings
Ingredients
To make the Truffled Asparagus:
- 2 tablespoons white truffle oil
- 10 stalks of asparagus trimmed and cut on bias into 1/4 –inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
To make the eggs:
- 4 large eggs
- 1 large egg yolk
- 2 tablespoon half and half
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
- 4 ounces crumbled fresh goat cheese
- 4 slices of your favorite bread lightly toasted if preferred
- 4 tablespoons fresh chives chopped
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 334kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 236mg | Sodium: 900mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 3mg
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