Scrambled Egg Toast with Roasted Asparagus
Ingredients
The Asparagus
-
1
pound
thin asparagus spears
-
½
tablespoon
olive oil
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
The Toast
The Eggs
-
8
large
eggs
-
¼
cup
nonfat milk
-
1
tablespoon
unsalted butter
-
¼
cup
freshly grated Parmesan
-
1
tablespoon
chopped fresh chives
Instructions
- Prepare the asparagus by roasting it in the oven.
- Turn the oven to broil and arrange the bread slices on a baking sheet.
- Broil the bread until golden, flipping to toast both sides.
- In a bowl, beat the eggs with milk, salt, and pepper until blended.
- Melt butter in a pan over medium-low heat, then add the eggs.
- Cook the eggs gently, stirring, until soft and creamy.
- Stir in Parmesan and chives, adjusting seasoning as needed.
- Top each slice of toast with scrambled eggs and asparagus, and serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
363
Total fat
19g
Total carbohydrates
27g
Total protein
25g
Sodium
20mg
Cholesterol
380mg
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