Asparagus with Scrambled Duck Eggs and Chives

Roasted asparagus served alongside creamy scrambled duck eggs whisked with fresh chives, salt, and black pepper.

Vegetarian Healthy Quick Asparagus Breakfast Duck Eggs

Estimated Nutrition

Calories

335.3

kcal / serving

670.5 kcal total

Carbs

3.4g

per serving

6.8 g total

Fat

28.6g

per serving

57.2 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Duck Eggs

free-range

NutsSeeds

Chives

fresh, chopped

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

divided use

Vegetables

bunch

Asparagus

spears, woody stalks trimmed

Method

Preheat the oven to 200°C.

Trim any woody stalks from the asparagus spears with a sharp knife.

Heat 15ml of oil in an ovenproof frying pan and fry the asparagus for several minutes.

Transfer the pan to the oven and roast for 5 minutes until tender.

Beat the eggs in a bowl with chopped chives, salt, and pepper.

Heat the remaining 15ml oil in a small pan over medium heat.

Stir the eggs with a wooden spoon until just cooked then remove from heat.

Divide the asparagus between two plates and serve with the eggs.