As someone who loves to cook, sometimes the best distraction from a bad day is brainstorming a meal and experimenting in the kitchen. So, this morning, a not-so-hot feeling me started browsing eggs on foodgawker, quickly to come across an image of scrambled eggs and asparagus. The first thing that came to mind to combine with this was tarragon.
After a little more browsing, I could still taste the refreshing combination my mind, so I picked myself up and headed out to the store to get all of the ingredients that I needed. In addition to the asparagus and tarragon, I returned home with some scallions and aged sharp gouda cheese. After a little kitchen cleaning, I got to chopping, tossed the asparagus and scallions into a pan with a little grapeseed oil and scrambled them up with the eggs and tarragon. I topped it all off with the gouda and on a whim, I had created a new favorite breakfast. Here’s how to make it…
2 tsp dried tarragon (or fresh if available)
1 tsp grapeseed oil (a bit lighter than olive oil)
3 pieces of asparagus chopped into small pieces
2 scallions chopped (white and light green parts only)
1 tbs grated aged gouda or other sharp cheese
Heat grapeseed oil in a medium pan and add asparagus and scallions. Toss with a pinch of salt and pepper. Let steam covered for about 2 minutes or until the asparagus turns light green and is softened a bit but still crunchy. In a small bowl whisk together the eggs and tarragon. Pour into pan and scramble together with asparagus and scallions. Serve on sprouted grain toast or toast of your choice and top with gouda.