Scrambled Eggs with Roasted Asparagus and Sauteed
Mushrooms and Ramps
1-2 T creme fraiche
1-2 T Parmesan cheese (optional)
1 T chives
To make the scrambled eggs:
Break eggs into pan and add butter.
Keep on low heat and stir butter into eggs.
Take the pan off the heat and stir as clumps
begin to form. Key is to keep the creamy consistency.
If the eggs are too hot they will coagulate
so it is important to constantly remove the
pan from a hot burner to a cool burner.
When the desired consistency is
reached stir in a tablespoon or two of creme
fraiche, chives and Parmesan cheese.
Note: See Gordon Ramsey Video
Peel the ends of the asparagus.
Coat with olive oil and season lightly. Heat
an oven to 475F. Lay the asparagus on a baking
dish and bake for 5 minutes till tender but
still bright green.
Ramps and Portobello mushrooms
are sauteed in olive oil.