The Internet Times Supplement

Sunday Brunch – Scrambled egg and asparagus

In Food & Drink on April 17, 2010 at 3:54 pm



Today the rain in Spain falls mainly on our house and the hills around us. Nothing to do but spend time indoors and ‘faff’. However, whether we have occupied ourselves with things that are not necessary is another matter entirely. What I DID do was prepare brunch. According to the post consumption review, it was pretty good. The preparation was easy and relatively quick.

Scrambled Egg and Asparagus

Ingredients

A Bunch of fresh Asparagus
1 Small Onion – finely chopped
1 Clove of Garlic – finely chopped
1 Tomato – chopped
Small sprig of parsley or cilantro – chopped
A dash of balsamic vinegar
Salt and Pepper
A quarter cup of milk
4 Large Eggs
A knob of butterA few drops of vinegar
Toasted Bread
Cheese (for topping)

Instructions

1. Wash and trim the asparagus.
2. Cut the asparagus into 1/4 inch strips, retaining some of the tips (about 10) in a bowl.
3. Lightly fry the onion and garlic on a very low heat in a covered pan for 5 – 10 minutes. The aim is to release the flavour without burning – i.e., you are not frying them.
4. Add asparagus.


5. Add a dash of balsamic vinegar.
6. Add the tomato, parsley, and a little salt and pepper (and I mean a little – it is essentially to release the flavours rather than supplement them).


7. Add the milk and stir this in.
8. Continue to saute for a further 10 minutes and stir intermittently, keep the pan covered.
9. While the above is being done, break four eggs into a bowl. To these add a sprinkle of salt and a few drops of either white wine or cider vinegar.
10. Use a fork to break the yolks and gently mix these together. You are not whisking the eggs.
11. Over a very low heat, partially melt the butter so that the bottom of the pan is covered. BEFORE the butter has completely melted, add the eggs.


12. Once the eggs have begun to cook, add the asparagus tips that were set aside earlier and stir these in. Continue until the eggs are cooked.

NOTES:

A: Adding a little salt and vinegar to the eggs makes them lighter and fluffier.
B: Adding the eggs before the butter melts completely allows the butter to mix in more easily.

Serve with buttered toast and a soft cheese. I used some of the cumin/fenugreek paneer I made earlier in the week.


Enjoy.

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  1. Now I feel hungry – and I just had breakfast…

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