Brunch Special Eggs With Asparagus And Chicken Recipes

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Steps:

• In a pan over medium heat, melt 2 tablespoon butter. Stir in the flour, salt, pepper, nutmeg and mustard.
• Cook till bubbly. Gradually stir in the milk and cook till smooth and thick. Stir in cheese and stir till smooth and cheese is melted. Stir in 2 cups of the asparagus and the chicken. Remove from heat. Pour equal amounts of the mixture into 4 ramkin cups (1 1/2 cup to 2 cup dish).
• Make a hollow in the center of each dish and carefully break an egg into the hollows. Pour 1 teaspoon melted butter over each egg.
• Bake 375 degrees for 15 to 20 minutes till the egg is set to your liking. Garnish with additional asparagus spears.

Steps:

• Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
• Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
• Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
• Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

Steps:

• Pan fry the prosciutto in butter and keep warm.
• Poach the asparagus in water.
• Fry the eggs sunny-side up in 2 tbsp butter and season with salt and pepper.
• Drain the asparagus and divide between two plates, place on bottom of plate.
• Place 1/4 of the prosciutto overtop of the asparagus, top with two eggs, then top with the remaining prosciutto and parmesan cheese.
• Serve with your favorite bread and fruit for a perfect breakfast treat.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.