Mouthwatering Scrambled Eggs with Smoked Salmon & Asparagus on Toasted Brioche

Allergens

Eggs, Dairy (Milk in Brioche)

Ingredients

• 8 large eggs
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/2 pound smoked salmon, roughly chopped
• 1 bunch asparagus, trimmed and cut into 1
• inch pieces
• 4 slices brioche bread
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon olive oil

Instructions

1. a. In a medium bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste. Set aside. b. Heat olive oil in a large non stick skillet over medium heat. Add asparagus and cook for 3 4 minutes, or until tender but still crisp. Remove from pan and set aside. c. In the same skillet, melt butter over low heat. Slowly pour the egg mixture into the skillet and cook, stirring gently with a rubber spatula, until the eggs are just set but still creamy. Remove from heat and fold in the smoked salmon. d. Toast brioche slices until golden brown. Sprinkle Parmesan cheese over the toasted brioche. e. Top each brioche slice with a generous portion of the scrambled eggs and asparagus. Garnish with fresh chives.

Chef’s Insight

For an extra touch, add a dollop of crème fraîche or sour cream alongside the dish.

Notes

This recipe can be made ahead and reheated gently over low heat to maintain its creamy texture.