Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese. Spring Scrambled Eggs with tender asparagus, melted leeks, chèvre and fresh dill - a simple easy breakfast inspired by spring! Scramble to your desired doneness, folding in the the goat cheese about halfway through. When they are just about done add a generous amount of fresh dill, and gently.
You can cook Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese
- You need 6 of 6 eggs ☆.
- It’s 1/4 cup of heavy whipping cream ☆.
- It’s 30 gr of fontina cheese, shredded ☆.
- It’s 30 gr of gruyere cheese, shredded ☆.
- You need 30 gr of gouda cheese, shredded ☆.
- Prepare 140 g of asparagus, sliced.
- Prepare 1/2 of onion, thinly sliced.
- Prepare 1 clove of garlic, minced.
- You need of Salt.
- Prepare of Pepper.
Learn how to prepare this easy Vegetable-Egg Scramble with Fontina Cheese recipe like a pro. Remove from heat and serve immediately. Use organic eggs for this scrambled eggs with asparagus and melting cheese. Crispy asparagus matches so good with eggs!
Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese instructions
Mix all the ingredients above with the ☆ mark.
In a large pan, medium heat, drizzle olive oil and sauté garlic and onion until onion is clear. Add asparagus and sauté for 3 minutes..
Turn the heat to low and add ☆. It’s important to stir consistently and cook with a low heat to get a creamy texture, 5 - 7 minutes. Add salt and pepper to adjust the flavor..
Well, it was the first time for us to combine scrambled eggs with asparagus. Goat Cheese Scrambled Eggs with Blistered Tomatoes. The Two Bite Club / Via thetwobiteclub.com. Scrambled Egg and Roasted Asparagus Toasts. The Food of Spain by Claudia Roden.
