Perfectly soft and creamy, these delicious scrambled eggs served with smoked salmon stripes and parmesan-crusted asparagus make a fabulous brunch!
Easter is right around the corner, starting from today in some countries where it’s already a holiday there (in Sweden for instance) and tomorrow for other countries (like France, the US…). But whether it starts today or tomorrow, we all put our mind into the Easter mood already, starting planning the menu that most of us will enjoy with family and friends on Sunday. I used to travel in different countries every year for the long Easter weekend (Finland, Norway, Copenhagen, Austria, Washington DC in the US…) but this this year, as I will more likely spend the day on my own in Chicago, unless I have some last minute plans. Anyway, there will be eggs and chocolate around, and it’s all that matters!
If you are subscribed to my newsletter, you were lucky to receive today in your mail box a fabulous brunch menu with the most inspiring recipes from the blog (in addition to receive your free e-book “25 healthy everyday recipes” if you just subscribed recently). If you haven’t subscribed yet, you can still do it now and you will have access to the latest newsletter special Easter in your confirmation mail (just browse your email and you will see the latest newsletters available). Don’t wait, subscribe to my newsletter now and never miss my latest recipes.
Among the 20 recipes I gathered for Easter in my newsletter, I have a few favorites and they involve either eggs, chocolate, or both, or also some seasonal vegetables such as asparagus and carrots. Discover for instance the Skinny carrot muffins with coconut cream (my new favorite), the Chocolate mousse filled Easter eggs with cinnamon fingers (a classic recipe to make together with your kids), the Lemon curd and raspberry cupcakes, or the Best ever carrot cake (to die for!). On the savory side, don’t miss the Ricotta frittata with spring vegetables, which is a new release on the blog as well.
Also, two recipes inspired me to create today’s recipes: my Creamy baked eggs with smoked salmon and my Puff pastry and prosciutto wrapped asparagus. As for these two ones, you find today some eggs, smoked salmon, and asparagus. But this time I made scrambled eggs. The question is: do we really need a recipe for scrambled eggs? I mean, it’s super easy to make, right? Well indeed I recently watched a fun little video featuring the redactor in chief of Bon Appetit magazine, explaining how to make scrambled eggs – three ways!
So I figured I would share with you my favorite one, which is a very French way to make scrambled eggs. With a simple technique and using eggs only (you don’t need to add cream), you get perfectly soft and creamy scrambled eggs that literally melt in your mouth. You can enjoy them as they are, with just a pinch of salt, a grind of fresh black pepper and some chives (or other herbs of your choice). To make them a little bit more festive here, I served them in an egg shell and added some salmon stripes.
I also made some parmesan-crusted asparagus to serve with the eggs. When asparagus are in season, I always love to find new ways to prepare them. Here, they are coated in a delicious mixture of eggs, flour, bread crumbs, and grated parmesan cheese. Bake them in the oven for a few minutes and you get a perfect crispy texture in the outside while still soft in the inside. You could basically enjoy them just as they are, with a dip of sour cream and lemon, or as I did here, served with scrambled eggs. What a fun way to start Easter brunch!
- ½ cup (60g) all-purpose flour
- 1 teaspoon garlic salt, divided
- Freshly ground black pepper
- 2 large eggs
- ¾ cup (70g) bread crumbs
- ½ cup (50g) freshly grated Parmesan cheese
- 1 pound asparagus (of medium thickness)
- 5 oz (150g) smoked salmon
- 4 large eggs
- Salt & pepper
- ½ Tablespoon butter
- Fresh herbs
- For the asparagus: preheat oven to 425°F (210°C) and line a baking tray with parchment paper.
- Place flour in a shallow dish. Season with ½ teaspoon garlic salt and a generous amount of black pepper; whisk to combine.
- In a second shallow dish, beat eggs and season with remaining ½ teaspoon garlic salt and more black pepper.
- In a third shallow dish, mix together bread crumbs and Parmesan.
- Wash asparagus and trim off the tough ends. Working with a few pieces at a time, dredge in flour, then coat with eggs, and roll in bread crumbs/Parmesan mixture.
- Place the asparagus onto the baking sheet and bake for 7 minutes, or until asparagus are crispy and golden.
- For the scrambled eggs: cut the smoked salmon into short stripes.
- Crack eggs carefully into a bowl, and keep the shells for later. Add a pinch of salt and whisk until well blended.
- Melt the butter in a medium non-stick pan over medium-low heat. When the butter begins to bubble, pour in the eggs and immediately use a silicon spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.
- Give a final stir and pour into egg shells. Add extra sprinkle of salt, a grind of black pepper and fresh herbs (if desired).
- Serve with smoked salmon stripes on top and with the parmesan-crusted asparagus on the side.