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Scrambled eggs toast with crispy asparagus

scrambled eggs toast with crispy asparagus

If you are still recovering after the long weekend, just like I am, I know the remedy: a good and powerful breakfast it’s all you need to start the day and the new month.

A simple and yet incredibly delicious breakfast like this scrambled eggs toast with crispy asparagus  is inevitably asking for extra quality ingredients: tasty and nutritious bread, free range organic eggs and locally grown asparagus. All seasoned with a pinch of good spices and a drizzle of Italian olive oil. What more to ask for?

scrambled eggs toast with crispy asparagus

People here in Bavaria definitely know about good bread, and beer, but this is an entirely another topic :)and I am certainly lucky for living in Munich, as I get to eat one of the best sourdough bread I’ve ever tasted in my life. Nothing compares to an early Saturday morning when you come back from the bakery around the corner and the aroma of freshly backed walnut bread spreads around your house. Just like the good old days in your grandma’s kitchen 🙂

Scrambled eggs toast with crispy asparagus
Recipe Type: Breakfast
Author: Cori Costache
Prep time:
Cook time:
Total time:
Serves: 2
  • 4 free range eggs
  • 4-6 large asparagus spears
  • 2 tbsp olive oil
  • salt, pepper
  • 1/2 tsp ground harissa
  • 2 tbsp non fat milk
  • 1 spear spring onion
  • 2 large sourdough bread
  1. Heat one frying pan with 1 tbsp of olive oil. Trim the hard ends of the asparagus and set them in the frying pan. Season with fresh grounded salt and pepper. Cook the asparagus for 5-7 minutes each side. Keep it crispy.
  2. Meanwhile, in a medium mixing bowl, beat the eggs, milk and season with salt, pepper and 1/2 tsp of harissa.
  3. Heat a medium nonstick pan and add the remaining olive oil. Reduce the heat and add the beaten eggs. Stir in gently with a silicone or wooden spatula until cooked through but still soft, for at most 7-8 minute.
  4. Top both slices of bread with a big scoop of scrambled eggs and a 2-3 asparagus spears. Sprinkle with freshly grounded pepper and thinly cut spring onion. Serve warm.


Toast cu oua si sparanghel crocant

Probabil ca si tu te recuperezi dupa un long weekend de exceptie, ca si mine de altfel, si cum mai bine sa-ti incepi ziua si luna daca nu cu un mic dejun hranitor, dar si rapid de preparat?

Dar simplu nu inseamna ca poti face rabat de la ingrediente, din contra, un mic dejun delicios se obtine doar cu ingrediente de calitate si foarte proaspete: oua de tara, paine integrala si asparagus, daca nu din gradinita ta, macar de la fermieri locali. Nu uita de condimente, cativa stropi de ulei de masline de calitate, sare de mare si piper proapat macinat.

Iar pentru ca tot am pomenit ca painea pe care o folosesti trebuie sa fie de cea mai buna calitate, pot spune ca ma simt tare norocoasa ca am ocazia sa traiesc in Bavaria unde gasesti cea mai cea paine, ma rog, si bere, dar asta e deja alta poveste 🙂

Reteta suna cam asa:

4 oua de tara

4-6 fire de asparagus

2 felii mari de paine cu maia si nuci

2 linguri ulei de masline

1/2 lingurita harissa macinata

sare, piper

2 linguri de lapte

1 fir de ceapa verde

Intr-o tigaie incapatoare incinge 1 lingura de ulei de masline. Taie capetele firelor de sparanghel si arunca-le in tigaie in uleiul incins. Presara piper si sare proaspat macinate. Coace-le la foc mediu cam 5-7 minute pe fiecare parte.

Separat, intr-un bol mediu, bate ouale cu lapte si condimente. Transfera intr-o tigaie antiaderenta unde in prealabil ai incis restul de ulei de masline. Amesteca-le usor cu o spatula de silicon sau de lemn pana se intaresc, dar inca isi pastreaza o cosistenta cremoasa. Tine-le pe foc aproximativ 7-8 minute.

Aseaza feliile de paine pe o farfurie, pune deasupra ouale si firele de sparanghel, oreaza cu ceapa verde tocata marunt si piper proaspat macinat.









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