This Scrambled Eggs with Asparagus, Salmon & Pesto are a delicious brunch to make at home in only 15-MINUTES. This beautiful, tasty and yummy scrambled eggs are best served on toast. If you were planning to go for brunch at the weekend you may change your mind after seeing this recipe and make brunch at home this time. Requiring only 5 ingredients this toast is full of goodness and cost little or nothing to make.
Scrambled eggs are not rocket science but to make them perfect every time here are a few tricks of the trade:
1.Beat the eggs in a bowl with a fork until some bubbles appear.
2.Heat a large pan with a drizzle of olive oil or butter over a low heat then add the beaten eggs.
3.Do not overcook the eggs, when they are almost cooked, but not completely, set them aside.
If you follow these simple steps your salmon scrambled eggs will taste much nicer. How can we make them even better? Well this is when the extras come into play, this time I decided to do something fancy and used smoked salmon, asparagus & a bit of homemade Rocket Pesto. Combining different ingredients will make your brunch unique.
This recipe and all of the recipes under Shoot the Cook are healthy and nutritious. I want you to enjoy healthy food because it can be the tastiest food ever. Subscribe to the blog so you don’t miss any recipe.
I’m sure your plate will be clean today! Let me know how this recipe worked out for you and please leave your comments below. Cheers, friends!
Scrambled Eggs with Asparagus & Salmon, a delicious and healthy brunch to eat at home. Ready in 15-minutes, full of goodness and fresh ingredients.
- 3 rustic bread slices
- 3 Tbsp pesto
- 1 handful of rocket leaves or spinach
- 3 organic eggs
- 3 slices of organic smoked salmon
- 9 asparagus
Toast the bread and spread with some pesto. Add a few rocket leaves to each one. Set aside.
Heat 1 Tbsp of oil in a large non-stick pan over a medium heat. Add the asparagus and a pinch of salt, cook for 7-8' flipping them so they get nicely brown. Set aside.
In the meantime, make the scrambled eggs. Beat the eggs with salt and pepper in a small bowl, with a fork, until big bubbles appear. Heat a large pan over a medium-low heat with 1 tsp of olive oil. Add the eggs, wait until eggs start to set then using a wooden spoon or spatula, begin push your eggs from the outside to the centre of the pan, try to break them into small chunks. Add the smoked salmon and stir until the eggs look almost cooked, remove from heat.
Add the scrambled eggs to the toast. Place 3 asparagus on each one and sprinkle with some fresh ground pepper and serve immediately.