Inn at Lower Farm Bed and Breakfast

Brie and Asparagus Scramble: Breakfast-Brunch

Servings: 4

Prep time:15 minutes

Ingredients:

• 

  8 Large eggs

• 

  ½ pound asparagus

• 

  1 tablespoon of butter

• 

  6 ounces of ripe Brie cut into 1 inch cubes

• 

  1 Tablespoon fresh tarragon

Step 1:

In a medium bowl whisk eggs until light and frothy.

Step 2:

Remove the tough ends of the asparagus and discard. Cut the remaining asparagus on the diagonal into 1-inch pieces. Steam the asparagus until, tender and bright green. Rinse with cold water.

Step 3:

Melt the butter in a large nonstick sauté pan, over medium heat. Add the asparagus and eggs; cook until the eggs are still wet in the center of the pan. Add the Brie. Using a rubber spatula pull the egg into the center. Continue to cook until the eggs reach the desired consistency.

Step 4:

Sprinkle with the tarragon and serve.