Scrambled eggs with young peas and asparagus
2 servings
20 minutes
Scrambled eggs with young peas and asparagus is a refined dish with notes of spring freshness. Light, tender, and nutritious, it pairs well with crispy arugula leaves and ripe tomatoes, creating a harmony of flavors. This dish harks back to Russian traditions of simple yet exquisite cuisine where fresh seasonal ingredients take center stage. The egg white envelops the sweet peas and juicy asparagus while the golden yolk remains soft and creamy. The subtle aroma of vegetable oils enhances the natural beauty of the ingredients, while fresh vegetables add brightness and expressiveness. An ideal choice for a light breakfast or elegant snack, this scrambled egg will delight those who appreciate natural flavor and simplicity in preparation.
1
Place the pan on medium heat and heat it well.
2
Carefully crack the eggs into a small bowl. Do this very gently so that the yolk remains intact.
- Chicken egg: 4 pieces
3
Add vegetable oil to a hot skillet. Pour the eggs into the skillet, slightly lifting by the handle, to spread the whites over the surface.
- Vegetable oil: 30 ml
- Chicken egg: 4 pieces
4
Add young peas and asparagus stems to the liquid egg white without damaging the yolk. Salt to taste.
- Green peas: 80 g
- Fresh asparagus: 4 pieces
5
Cook the eggs over medium heat for 2-3 minutes. As soon as the white turns white and the yolk hasn't set yet, remove the pan from the heat.
6
Place arugula leaves on a plate, top with a fried egg. Garnish with tomato slices and drizzle with olive oil.
- Rocket (arugula): 10 g
- Tomatoes: 100 g
- Olive oil: 5 ml