Gourmet Scrambled Eggs with Smoked Salmon, Asparagus, and Feta
This elevated breakfast dish combines the rich, savory flavors of smoked salmon with the freshness of asparagus and the tanginess of feta cheese for a delightful morning meal. The original inspiration came from a Women's Health Magazine recipe, but I've swapped out goat cheese for feta to suit my taste and adjusted the addition of cheese to maintain its texture. Perfect for a special occasion or a cozy weekend brunch, this dish offers a sophisticated twist on traditional scrambled eggs.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Butter
1 tablespoon (None)
Asparagus
8 stalks (woody bottoms removed, chopped into 1-inch pieces)
Salt and Black Pepper
to taste (seasoning)
Eggs
8 (cracked and whisked)
Nonfat Milk
2 tablespoons (can replace with soy milk)
Feta Cheese
1/4 cup (crumbled)
Smoked Salmon
4 ounces (chopped)
Instructions
1
Melt the butter in a large nonstick skillet or sauté pan over medium heat until the butter begins to foam.
2
Add the chopped asparagus to the pan. Sauté until the asparagus is crisp-tender, approximately 3-4 minutes, stirring occasionally. Season with salt and black pepper to taste.
3
In a large mixing bowl, whisk together the eggs and nonfat milk until completely blended. Add a pinch of salt and pepper to season the mixture.
4
Reduce the heat to low. Pour the egg mixture into the pan with the asparagus, using a wooden spoon to continually stir and gently scrape the bottom of the pan. Cook until the eggs start forming soft curds, approximately 5-7 minutes.
5
Once the eggs are creamy yet slightly set, remove the pan from heat. Gently fold in the chopped smoked salmon and crumbled feta cheese, allowing the residual heat to warm them through without melting the cheese.
6
Serve immediately, garnishing with additional black pepper or a sprig of dill, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Gourmet Scrambled Eggs recipe?
This is an elevated breakfast dish that combines scrambled eggs with smoked salmon, asparagus, and feta cheese for a sophisticated twist on a classic meal.
What are the main ingredients for this dish?
The main ingredients include butter, asparagus stalks, eggs, nonfat milk, feta cheese, and smoked salmon.
How many eggs are required for this recipe?
The recipe calls for 8 large eggs, which are cracked and whisked before cooking.
Can I use a milk alternative like soy milk?
Yes, the recipe notes indicate that you can replace the 2 tablespoons of nonfat milk with soy milk if preferred.
What type of cheese is featured in this version?
This specific recipe uses 1/4 cup of crumbled feta cheese.
Why did the author choose feta over goat cheese?
The author swapped goat cheese for feta to better suit their personal taste and to maintain the desired texture of the cheese within the dish.
How should the asparagus be prepared?
You should remove the woody bottoms and chop the 8 stalks of asparagus into 1-inch pieces.
How long do I sauté the asparagus?
The chopped asparagus should be sautéed in butter for approximately 3 to 4 minutes until it is crisp-tender.
What is the correct heat setting for cooking the eggs?
The eggs should be cooked on low heat to ensure they form creamy, soft curds.
When should I add the smoked salmon to the pan?
The smoked salmon is folded into the eggs after the pan has been removed from the heat.
Is the feta cheese supposed to melt completely?
No, the cheese is folded in off the heat so that the residual warmth heats it through without fully melting it.
How much butter do I need to start?
The recipe requires 1 tablespoon of butter for the initial sautéing of the asparagus.
Is this recipe suitable for a weekend brunch?
Yes, its sophisticated flavors and gourmet presentation make it perfect for a cozy weekend brunch or special occasion.
What utensil is best for stirring the eggs?
A wooden spoon is recommended for continually stirring and gently scraping the bottom of the pan.
How long does it take for the eggs to form soft curds?
It typically takes approximately 5 to 7 minutes for the eggs to start forming soft curds over low heat.
How should I season the asparagus and eggs?
You should season both the asparagus and the egg mixture with salt and black pepper to taste.
What is the ideal texture of the eggs before removing from heat?
The eggs should be creamy yet slightly set before you remove the pan from the heat source.
What kind of pan is recommended?
A large nonstick skillet or sauté pan is the best choice for this recipe to prevent sticking.
Are there any suggested garnishes for this dish?
You can garnish the finished eggs with additional black pepper or a fresh sprig of dill if desired.
Is this a protein-rich breakfast option?
Yes, the combination of 8 eggs and 4 ounces of smoked salmon provides a protein-rich start to the day.
How much smoked salmon should I use?
The recipe calls for 4 ounces of chopped smoked salmon.
What is the correct amount of milk for the egg mixture?
You should whisk in 2 tablespoons of nonfat milk with the eggs.
Where did the inspiration for this recipe come from?
The original inspiration for this dish came from a recipe in Women's Health Magazine.
How many stalks of asparagus are needed?
The recipe uses 8 stalks of fresh asparagus.
What is the desired doneness for the asparagus?
The asparagus should be cooked until it is crisp-tender, meaning it is softened but still has a slight bite.
How do I prepare the egg mixture?
Whisk together the eggs and milk in a large mixing bowl until they are completely blended before adding to the pan.
Can this dish be served for special occasions?
Yes, its gourmet status and high-quality ingredients like smoked salmon make it an excellent choice for special morning events.
Is this considered a healthy recipe?
Yes, the recipe is tagged as healthy and uses fresh vegetables and lean proteins.
How should the smoked salmon be prepared?
The smoked salmon should be chopped into small pieces before being folded into the cooked eggs.
What is the first step in the instructions?
The first step is to melt the butter in a large nonstick skillet over medium heat until it begins to foam.