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Steamed asparagus with eggs

Recipe by:Andy Powning


  • 1 pound asparagus, washed and peeled
  • 8 eggs
  • 1-2 T butter
  • salt and pepper
  • 4 Tablespoons minced chives
  • 4 slices of toasted, buttered brioche


Place the toast on 4 plates in a low oven. Steam the asparagus until just tender. Divide the asparagus between the 4 plates. Scramble the eggs with salt and pepper. Lightly cook the eggs in a sauté pan with the butter until they are just softly cooked. Place the eggs on top of the asparagus. Sprinkle with chives and more salt and pepper. Serve immediately.

Califonia Bountiful