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Lightly whisk eggs with a fork and add salt and pepper. Heat a medium, heavy based pan over medium-high heat - preferably cast iron or non-stick. Use organic eggs for this scrambled eggs with asparagus and melting cheese.
Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese dishes that you simply make.
Alright, don’t linger, let’s approach this scrambled eggs with asparagus with fontina, gruyere and gouda cheese menu with 10 materials which are surely easy to obtain, and we have to process them at the very least through 3 measures. You should expend a while on this, so the resulting food could be perfect.
Composition - Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese:
- Get 6 6 eggs ☆
- Prepare 1/4 cup of heavy whipping cream ☆
- Prepare 30 gr fontina cheese, shredded ☆
- Require 30 gr gruyere cheese, shredded ☆
- Provide 30 gr for gouda cheese, shredded ☆
- Make ready 140 g asparagus, sliced
- Get 1/2 of onion, thinly sliced
- You need 1 clove of garlic, minced
- Get Salt
- Get Pepper
The Food of Spain by Claudia Roden. Claudia has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and. Just wondered if anyone had any suggestions for a good melting cheese I was going to use for a brunch dish this Sunday. My long list of favorite includes: Gruyere, Muenster, Asiago, Cheddar, Double Gloucester with chives and onions, and Gouda.
Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese making:
- Mix all the ingredients above with the ☆ mark
- In a large pan, medium heat, drizzle olive oil and sauté garlic and onion until onion is clear. Add asparagus and sauté for 3 minutes.
- Turn the heat to low and add ☆. It’s important to stir consistently and cook with a low heat to get a creamy texture, 5 - 7 minutes. Add salt and pepper to adjust the flavor.
Add the asparagus and steam until water has evaporated and asparagus is tender. Add teaspoon of virgin olive oil to the skillet over medium heat; add eggs and goat cheese; scramble until eggs are set and cheese is melted. For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds. Use the thinnest asparagus you can find so it will become crisp-tender with gentle heat. Eggs & asparagus always pair well together - this is a delicious meal which comes together quickly, in about ten minutes.
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