Wednesday, April 20, 2016

Breakfast for Dinner!

The other day I was flipping through a magazine and saw the most delicious looking egg dish. Upon closer scrutiny,  I knew I had to make it SOON! Folded into the buttery eggs were scallions, bits of asparagus, creamy goat cheese and fresh dill. I'm all in! The dish was wonderful for dinner and would also be grand for a Sunday brunch with mimosas!

4 eggs
5 scallions chopped
1 cup of chopped asparagus (discard tough ends)
1 T butter
2 T non fat Greek yogurt
2 oz of crumbled goat cheese
1/4 cup chopped fresh dill
salt and pepper

In ten inch skillet, melt the butter. Add the scallions and stir around, then add the asparagus and stir a few minutes. Whisk the eggs, salt and pepper and the yogurt. Pour in egg mixture and gently scramble. Before the eggs really look completely done to your liking, stir in the dill and goat cheese-stir gently-turn off heat--as eggs will still continue to cook a bit. Serve immediately.

I paired this dish with sauteed Cajun sausage, sliced tomatoes and sourdough toast spread with jalapeno jam. Pretty darn tasty if I do say so myself.

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