Inn at Lower Farm Bed and Breakfast
Brie and Asparagus Scramble: Breakfast-Brunch
Prep time:15 minutes
8 Large eggs
½ pound asparagus
1 tablespoon of butter
6 ounces of ripe Brie cut into 1 inch cubes
1 Tablespoon fresh tarragon
In a medium bowl whisk eggs until light and frothy.
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.
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.
Sprinkle with the tarragon and serve.