My wife made these decadent eggs for second dinner the other night, and they were so darn tasty that I decided to make them again for breakfast this morning. The cooked asparagus and whipped herb cream cheese pair nicely with the salmon and soft-scrambled eggs.
The following recipe serves two people.
Soft-Scrambled Eggs with Smoked Salmon, Asparagus, & Herb Cream Cheese
My wife made these decadent eggs for second dinner the other night, and they were so darn tasty that I decided to make them again for breakfast this morning. The cooked asparagus and whipped herb cream cheese pair nicely with the salmon and soft-scrambled eggs. The following recipe serves two people.
Ingredients
For the Whipped Herb Cream Cheese:
- ¼ cup cream cheese (fully softened at room temperature)
- 1 Tbsp fresh chives (finely sliced)
- 1 Tbsp fresh parsley (finely chopped)
- 1 Tbsp fresh tarragon (finely chopped)
- 1 tsp fresh thyme (finely chopped)
For the Remaining Dish Components:
- 1 Tbsp olive oil
- 4 stalks asparagus (ends trimmed off)
- 2 Tbsp unsalted butter
- 4 whole eggs (whisked)
- A small pinch of Kosher salt
- A few grinds of cracked black pepper
- 4 thin slices of smoked salmon (about 2 oz, broken into pieces)
- 1 tsp fresh chives (finely sliced, as garnish)
Instructions
- For the whipped herb cream cheese, allow the cream cheese to fully soften at room temperature.
- When the cream cheese is fully softened, use a fork to whip the mixture a bit to loosen it up even more.
- Fold in the fresh chives, parsley, tarragon, and thyme, and mix until the herbs are evenly distributed in the cream cheese.
- Set the whipped cream cheese aside for later.
- Before you begin cooking the eggs, cut the thicker ends off the asparagus stalks.
- After you cut the woody end off each stalk of asparagus, add one Tablespoon of olive oil to a hot sauté pan over medium-high heat.
- Add the asparagus, and cook for about 3 minutes.
- Remove the cooked asparagus from the heat, and cut them into one-inch sections for later.
- To cook the eggs, add two Tablespoons of unsalted butter to a non-stick sauté pan over medium heat.
- Once the butter has melted, add the whisked whole eggs, and reduce the heat to medium-low.
- Add a small pinch of Kosher salt and a few grinds of black pepper.
- When the eggs begin to coagulate on the bottom of the pan, add in the pieces of smoked salmon, a few dots of the whipped herb cream cheese, and the pieces of cooked asparagus from earlier.
- Continue to cook for an additional minute or two, until the eggs have set.
- Divide the eggs among two plates, and garnish with some finely-sliced fresh chives.
Notes
This dish is best eaten right after it is made. You can store any extra whipped herb cream cheese spread in your fridge for use on other items like bagels.