John Myers
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Herbal Scrambled Eggs on Asparagus
The perfect herbal scrambled eggs on asparagus recipe with a picture and simple step-by-step instructions.
The scrambled eggs
- 6 piece Free range eggs
- 1 piece Spring onions fresh, cut
- 1 bunch Chives fresh
- 0,5 bunch Chopped parsley
- Himalayan salt to taste
- 1 tablespoon Butter
- 1 piece Diced onion
Additionally
- 2 tablespoon Melt butter
- 2 tablespoon Chopped parsley
- 2 pinch Freshly grated nutmeg
Preface
- Spring is coming. I looked again to see what should go away. So I found another glass of asparagus spears. Should be for the winter. But not used. Now I’ve just come up with something and prefer to wait for fresh asparagus.
preparation
- To start with, put on the jacket potatoes. Just before the end of the cooking time, heat the asparagus with the liquid.
- For the scrambled eggs, whisk the eggs in a container. Add the chives, parsley and the salt. Mix everything well. Heat the butter in a pan and brown the onion in it. Sweat the spring onion with it. Add the egg mixture and use a scraper to push back and forth until the eggs are set. Take off the stove immediately. They are then still juicy.
- Put the peeled potatoes on a plate. In addition, a portion of asparagus for each, now sieved. Put some melted butter on everything with a pinch of nutmeg.
- Finally, put the scrambled eggs on the asparagus. Good Appetite.
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