Crusty French bread and baked potatoes with butter are terrific alongside the eggs and asparagus. Add a fresh fruit tart from the bakery, and you'll know that this is definitely not breakfast.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
Step 2
Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.
