I'm so excited that it's spring I could jump out of my skin. I love being able to throw open the windows and watch the leaves on the big, beautiful trees in our neighborhood slowly come back again.
While my parents were in town, I wanted to make a special brunch that would fill us up for a day of power walking. Although the daffodils were in full glory and the magnolia trees were starting to unfurl their pointy, pink blooms, the entire weekend was cold and rainy, not very spring-like at all. But at least we could eat that way.
The centerpiece of my brunch was scrambled eggs cribbed from Bon Appetit. The original recipe called for fava beans, which weren't at my market (and I hate peeling them, anyway), so I substituted spring's other standout vegetable: asparagus. You also add some sour cream (or crème fraîche), leeks sauteed in butter, and a healthy dose of parmesan, creating something that tastes much more luxurious than a plate of eggs.
Another plus about this recipe is that the vegetables can be cooked in advance. I had originally planned this brunch for Sunday, but my parents arrived at our apartment sheepishly saying that they had woken up early and got bagels. So I packed up the vegetables in a container (a little annoyed, I'll admit) and saved them for the next day. Thankfully, everyone arrived hungry.
Coffee and Earl Grey tea
Scrambled eggs with asparagus, leeks, and Parmesan
Strawberries with vanilla sugar
Scrambled eggs with leeks, asparagus, and parmesan
Adapted from Bon Appetit. The original recipe also calls for crispy breadcrumbs on top, which I skipped, but next time I'll leave them in.
(Serves about 6 to 8 people)
1/2 bunch asparagus, cut into 1-inch pieces
12 large eggs (preferably organic)
1/2 cup crème fraîche (I used sour cream)
1/2 tsp. fine sea salt
2 Tbsp. (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; from 2 large)
Parmesan cheese, for sprinkling on top (I like big, thick shavings)
Cook asparagus in a medium saucepan of boiling salted water until tender, about 10 minutes. Drain. Pour the asparagus into a bowl of ice water. Whisk eggs, crème fraîche (or sour cream), and 1/2 teaspoon sea salt in large bowl to blend. Melt butter in heavy large skillet over low heat. Add leeks. Sauté until tender but not brown, about 10 minutes. Sprinkle lightly with sea salt. Mix in asparagus. Increase heat to medium-high. Add egg mixture. Stir with heatproof spatula until eggs are almost set but still creamy, 3 to 4 minutes. Season with pepper. Transfer egg mixture to platter. Grate Parmesan over and serve.