Califonia Bountiful
Main Dish

Steamed asparagus with eggs

Andy Powning

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1 pound asparagus, washed and peeled
8 eggs
1-2 T butter
salt and pepper
4 Tablespoons minced chives
4 slices of toasted, buttered brioche


Place the toast on 4 plates in a low oven. Steam the asparagus until just tender. Divide the asparagus between the 4 plates. Scramble the eggs with salt and pepper. Lightly cook the eggs in a sauté pan with the butter until they are just softly cooked. Place the eggs on top of the asparagus. Sprinkle with chives and more salt and pepper. Serve immediately.

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