Asparagus, Eggs & Scones: Weekend Breakfast
It’s asparagus season in West Michigan! It’s now time to pickle asparagus, make salad or soup with it, or (and this is one of my favorites), have it with eggs for breakfast, lunch OR dinner. (You may also have it for brunch, if, unlike me, you enjoy brunch.)
These are two delicious egg + asparagus recipes. They’re anytime-meals, and even more Michigan-y with the dried cherry scones.
from Cooks Illustrated, May/June 2007
Makes 1 large omelet, which serves 2 people
I don’t try many Cooks Illustrated recipes because they’re so complicated. However, this one seemed simple and it is certainly delicious.
Recipe Note: When cooking the eggs, it is important to lift the edges of the omelet rather than push them toward the center.
2 tablespoons unsalted butter
1/2 pound asparagus , trimmed of tough ends and cut on bias into 1/4-inch pieces (about 1 1/4 cups)
Table salt and ground black pepper
1 medium shallot , halved and sliced thin
1 teaspoon fresh lemon juice
5 large eggs
1 1/2 ounces Gruyere cheese , finely grated (about 1/2 cup) (Joy’s note: You can also substitute another cheese, based on what you have on hand. )
1. Heat 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat; when foaming subsides, add asparagus, pinch salt, and pepper to taste. Cook, stirring occasionally, for 2 minutes. Add shallot and continue cooking, stirring occasionally, until asparagus is lightly browned and tender, 2 to 4 minutes longer. Add lemon juice and toss to coat; transfer to bowl. While asparagus cooks, beat eggs and salt and pepper to taste with fork in small bowl until combined.
2. Wipe skillet clean with paper towel. Heat remaining 1 tablespoon butter in skillet over medium-low heat; when foaming subsides, pour in eggs. Cook, without stirring, until eggs begin to set, 45 seconds to 1 minute. Using rubber spatula, lift edge of cooked egg, then tilt pan to one side so that uncooked egg runs underneath. Repeat process, working around pan edge. Using spatula, gently scrape uncooked egg toward rim of skillet, until top is just slightly wet. Entire process should take 1 1/2 to 2 minutes. Let pan sit on heat without moving for 30 seconds. Remove pan from heat, sprinkle asparagus mixture in even layer over omelet, then sprinkle cheese evenly over asparagus. Cover and let stand until eggs no longer appear wet, 4 to 5 minutes.
3. Return skillet to medium heat for 30 seconds. Using rubber spatula, loosen edges of omelet from skillet. Slide omelet halfway out of pan onto serving plate. Tilt pan so top of omelet folds over itself. Cut omelet in half; using large, thin spatula, transfer to individual plates and serve immediately.
If you have a hankering for a more simple recipe for asparagus and eggs, try:
Not Your Mother’s Scrambled Eggs
1/4 C. garlic scapes, chopped
1 T. olive oil
6 asparagus spears, cut into 1/2″ lengths
1 T. water
4 oz. crumbled French goat cheese
Heat olive oil in a skillet (nonstick or cast iron) on medium-high heat, add garlic scapes. Saute’ for 1 minute. Add asparagus and saute’ for 3 minutes more. Add eggs beaten with water to skillet, stirring until almost set. Add goat cheese; stir until barely melted.
Before you cook the eggs, stick a batch of these in the oven. You may, of course, substitute other dried fruits for the cherries, but the cherries are quite delicious!
Dried Cherry Scones
from Gourmet, August 2008
- 4 cups sifted cake flour (not self-rising; sift before measuring)
- 1/2 cup sugar plus more for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1 cup dried cherries
- 1 large egg
- 1 cup heavy cream plus additional for brushing (I have used 1/2 and 1/2 to cut down on fat.)
Preheat oven to 375°F with rack in middle.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.