If you are looking for a simple and delicious way to enjoy the fresh flavors of spring, try this easy scrambled egg recipe with asparagus, leeks, goat cheese and dill. This is a perfect breakfast for a lazy weekend morning or a quick weekday meal. You will love how the creamy goat cheese melts into the fluffy eggs, and how the tender asparagus and leeks add a nice crunch and sweetness. The fresh dill adds a burst of herbaceous flavor that complements the eggs and veggies beautifully.
To make this recipe, you will need:
- 1 medium leek – white and light green parts thinly sliced, rinsed, about 1 cup
- 1 cup chopped asparagus – do not use the tough ends (about 1/2 a bunch)
- 2 tablespoons oil or butter or combination
- 4 large eggs
- 2 tablespoons sour cream or plain yogurt
- salt and pepper to taste (1/4 teaspoon)
- 1/4 cup crumbled goat cheese, about 2 ounces
- 1/8 cup fresh chopped dill
The steps are:
- In a large nonstick or cast iron skillet, sauté leeks in oil over medium low heat for 10-15 minutes until soft and translucent, turning heat down further if starting to brown.
- Whisk eggs with sour cream, salt and pepper.
- Add asparagus to the leeks and cook for a few more minutes, until asparagus is bright green and crisp tender (you may want to turn heat up to medium for just a minute or so). If pan seems dry add touch more oil or butter.
- Pour in eggs and gently fold and stir with a rubber spatula, over medium low heat, for 2-3 minutes.
- Add crumbled goat cheese. Continue folding gently until eggs are cooked to your liking.
- At the end, add the fresh dill, and stir to combine.
- Serve immediately into 2 bowls.
Enjoy your spring scrambled eggs with a piece of good toast and sprinkle with cracked pepper if you like. This is a healthy and satisfying breakfast that will keep you energized for the day ahead.
