Easiest Way to Cook Tasty Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese

Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese. Spring Scrambled Eggs with tender asparagus, melted leeks, chèvre and fresh dill - a simple easy breakfast inspired by spring! In this simple recipe, scrambled eggs get a breath of fresh air with the addition of melted leeks, asparagus, goat cheese and dill. Add the asparagus and steam until water has evaporated and asparagus is tender.

Farm-fresh eggs like these need little enhancement — not much more than some butter and a warm pan, unless you're like me, in which case the thought of eating eggs without cheese Gruyere- a classic melter, as effective on your eggs as on your burger. For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds. Use the thinnest asparagus you can find so it will become crisp-tender with gentle heat. You can have Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese

1. Prepare 6 of 6 eggs ☆.
2. You need 1/4 cup of heavy whipping cream ☆.
3. It's 30 gr of fontina cheese, shredded ☆.
4. You need 30 gr of gruyere cheese, shredded ☆.
5. It's 30 gr of gouda cheese, shredded ☆.
6. Prepare 140 g of asparagus, sliced.
7. You need 1/2 of onion, thinly sliced.
8. Prepare 1 clove of garlic, minced.
9. Prepare of Salt.
10. It's of Pepper.

Eggs & asparagus always pair well together - this is a delicious meal which comes together quickly, in about ten minutes. Use organic eggs for this scrambled eggs with asparagus and melting cheese. Crispy asparagus matches so good with eggs! Well, it was the first time for us to combine scrambled eggs with asparagus.

Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese instructions

1. Mix all the ingredients above with the ☆ mark.
2. In a large pan, medium heat, drizzle olive oil and sauté garlic and onion until onion is clear. Add asparagus and sauté for 3 minutes..
3. Turn the heat to low and add ☆. It’s important to stir consistently and cook with a low heat to get a creamy texture, 5 - 7 minutes. Add salt and pepper to adjust the flavor..

The vegetables we normally chop into scrambled eggs are tomatoes and green peppers. The Food of Spain by Claudia Roden. Claudia has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and. Just wondered if anyone had any suggestions for a good melting cheese I was going to use for a brunch dish this Sunday. My long list of favorite includes: Gruyere, Muenster, Asiago, Cheddar, Double Gloucester with chives and onions, and Gouda.