Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Tuesday, May 20, 2008

Scrambled Eggs with Asparagus on Feta Toasts

Scrambled Eggs with Asparagus on Feta Toasts
Recipe from A Year in a Vegetarian Kitchen by Jack Bishop

Asparagus Lovers,

Hi there! Asparagus season is here, and are you loving it or sick of all the asparagus recipes yet? I'm still eating asparagus once or twice a week while I can. Some day I'll own my own property with a perennial asparagus bed. Until now I'm reliant on my local produce market...But, I do have lots of fresh homegrown mint varieties in my kitchen-garden. Perfect for this recipe.

In Health & Peace,
Miss Jolie Ann

Scrambled Eggs with Asparagus on Feta Toasts
Feta Toasts
4 ounces feta cheese, crumbled (about 3/4 cup)
1 tablespoon minced fresh mint leaves
Freshly ground black pepper
1-2 tablespoons milk (**Jolie's note: I used unsweetened plain soymilk)
2 large slices country white bread, at least 8 inches long and about 1 inch thick
Scrambled Eggs
4 ounces thin asparagus, touch ends snapped off
5 large eggs
1/4 cup milk
Freshly ground black pepper
2 teaspoons unsalted butter
1. For the toasts: With a fork, combine the cheese, mint, pepper to taste, and 1 tablespoon milk in a small bowl. If the mixture is still lumpy, add more milk as needed until smooth. Place the bread slices in the toaster, but do not toast them yet. (The bread slices can also be placed on a baking sheet, ready to go under the broiler, if your toaster wont' accommodate such large slices.)
2. For the Eggs: Bring about 1 quart water to boil in a medium saucepan. Add the salt to taste and the asparagus and cook just until crisp-tender, about one minute. Drain the asparagus.
3. Beat together the eggs, milk, and salt and pepper to taste with a fork in a medium bowl. When combined, add the asparagus and beat just to incorporate.
4. Place the butter in a medium nonstick skillet and turn the heat to medium-high. When the butter foams, swirl to coat the pan bottom with the butter. Add the egg mixture and wait until it just begins to set on the bottom, about 20 seconds. With a rubber spatula, begin to fold the set eggs back toward the middle of the pan. Continue using a folding motion to turn the set pieces back on top of each other. After about a minute or so, the eggs should be fluffy and piled about 1 inch high. Use the spatula to divide the eggs into several pieces and flip them to finish cooking. The whole process, from start to finish, should take about 2 minutes. The idea is not to scramble the eggs, but rather to fold them so they emerge fluffy and light from the pan.
5. To finish the Dish: At the same time the eggs are cooking, toast the bread. Spread the feta mixture over the two toasts and place one on each plate. Divide the eggs between the toasts, piling them high over the feta. Serve immediately.

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