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Family Central: Saturday Morning Scramble

When school starts, all the fall athletics start too – making it such the rare occasion any of us get to sleep late! And even when I have a Saturday morning free, my biological alarm clock tends to wake me up in the wee hours as usual. It just doesn’t seem to get the idea that it’s OK to snooze longer than I usually get to Monday through Friday.

One of the good things about getting up early on Saturday morning is all the new breakfast recipes I have been able to play with in the kitchen while the rest of the house still gently sleeps. Is there anything better than waking up to a house filled with the smells of coffee and something wonderful cooking for breakfast? These are some of the simple pleasures of life, but the ones I tend to enjoy the most.

I had family in town recently and decided to go a bit above the usual muffins and breakfast casserole to try this wonderful egg dish with asparagus, goat cheese and prosciutto. If you don’t have prosciutto, bacon would be just as yummy! You could also try spinach or kale instead of the asparagus. I always like to say that our imagination is our only limit – and that applies to cooking as well!

I served it with cinnamon scones because I have a fondness for all things sweet in the morning, but a toasted baguette from our bakery would be a great part of your breakfast bread basket as well.

Enjoy!

Scrambled Eggs with Asparagus, Goat Cheese and Prosciutto

Ingredients:
12 asparagus stalks, trimmed, peeled and cut into 1/2-inch pieces
8 eggs, at room temperature
2 Tbs milk
Salt and black pepper, to taste
3 Tbs unsalted butter, divided
1/2 cup crumbled goat cheese
1 Tbs chopped green onion
2 thin slices of prosciutto, sliced into 2-inch strips

Directions:
Steam asparagus until crisp tender. Set aside. In a small bowl, whisk together the eggs, milk, salt and pepper. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Add egg and milk mixture and stir to scramble, until lightly set. Remove from heat and gently stir in goat cheese and green onion. Remove to a plate to keep warm.

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