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Salmon Scrambled Eggs with Parmesan-Crusted Asparagus

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  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 7 mins
  • Total Time: 37 mins
  • Yield: 4 servings 1x
  • Category: Breakfast

Perfectly soft and creamy scrambled eggs served with smoked salmon and parmesan-crusted asparagus.

Ingredients

Scale

For the parmesan-crusted asparagus:

  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon garlic salt, divided
  • Freshly ground black pepper
  • 2 large eggs
  • 3/4 cup (70g) bread crumbs
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 pound asparagus (of medium thickness)

For the scrambled eggs with smoked salmon:

  • 5 oz (150g) smoked salmon
  • 4 large eggs
  • Salt & pepper
  • 1/2 Tablespoon butter
  • Fresh herbs

Instructions

  1. For the asparagus: preheat oven to 425°F (210°C) and line a baking tray with parchment paper.
  2. Place flour in a shallow dish. Season with 1/2 teaspoon garlic salt and a generous amount of black pepper; whisk to combine.
  3. In a second shallow dish, beat eggs and season with remaining 1/2 teaspoon garlic salt and more black pepper.
  4. In a third shallow dish, mix together bread crumbs and Parmesan.
  5. 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.
  6. Place the asparagus onto the baking sheet and bake for 7 minutes, or until asparagus are crispy and golden.
  7. For the scrambled eggs: cut the smoked salmon into short stripes.
  8. Crack eggs carefully into a bowl, and keep the shells for later. Add a pinch of salt and whisk until well blended.
  9. 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.
  10. 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.
  11. Give a final stir and pour into egg shells. Add extra sprinkle of salt, a grind of black pepper and fresh herbs (if desired).
  12. Serve with smoked salmon stripes on top and with the parmesan-crusted asparagus on the side.

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