Creamy Scrambled Eggs with Chervil and Asparagus
A lovely egg dish that makes good use of the tender, fresh spring harvest of succulent asparagus. If you prefer the chervil could be replaced with tarragon, basil, parsley or any herb that you like. The Parmesan is entirely optional and up to your bladder. If it’s out of the question a little grated mozzarella is also nice.
This recipe can be multiplied as many times over as you needed, and is also very delicious with slices of lightly cooked bell peppers, mushrooms, zucchini, onions, chives or snow peas.
Creamy Scrambled Eggs with Chervil and Asparagus
100 grams (3.5 oz) of fresh asparagus spears, cut into 3 or 4 pieces each
2 tbsp butter
4 large eggs or equal amounts of egg whites (about a cup)
2 tbsp milk or light cream
4 tbsp of fresh chervil, cleaned and finely chopped
As many slices of your favourite IC friendly bread, lightly buttered, as you’d like (at least one piece per serving)
4 tbsp of freshly grated (or shaved) Parmesan cheese (see note above)
Freshly ground salt and black pepper, to taste (both optional)
Begin by steaming the asparagus spear pieces in a steamer or steaming insert over boiling water for about 3-5 minutes or until nicely tender.
Whisk the four eggs with the milk or light cream (and add a pinch of black pepper, if using) for about thirty seconds. Melt the butter in a large frying pan over medium-high heat and add in the eggs.
Using a spatula or flipper continue moving the eggs around so that soft curds form. Add in the freshly chopped chervil (or herb of choice, if using) and season to taste.
Place a piece (or more) of toasted bread onto two plates, top with half of both the scrambled eggs and the steamed asparagus. Sprinkle with 2 tbsp Parmesan or mozzarella (if using) per person and serve at once.
Serves 2 people