You may have heard that breakfast is the most important meal of the day. Eating a good, nutritious meal first thing kick-starts your metabolism and actually increases the number of calories you burn throughout the day.
Many studies show that eating a good breakfast will help you concentrate better throughout the day. It provides you with the energy to be more focused and be more efficient with your daily tasks. When you wake up in the morning, your blood sugar is low and you need food to optimize your physical and mental function throughout the day. Breakfast can lower your levels of LDL cholesterol (aka “bad” cholesterol) as well as lowering your chances of getting diabetes, heart disease, and becoming overweight.
Whether you are enjoying a leisurely weekend morning or running off to work, it is essential that you provide your body with the fuel it needs to carry you through your day. If you are the kind of person who wakes up grumpy or lethargic, breakfast can offer a jump start to your body and mind.
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This breakfast goodie may be the one that helps you do just that. It is filled with nutritious ingredients that are so delicious all together. The asparagus and chives add savory goodness. The smoked salmon speaks for itself. It is the perfect topping that takes this dish to a whole new level of perfection. Start your day with this and I can honestly predict you will be so happy.
This recipe is courtesy of Cooks Illustrated and will serve 4 people who will adore this savory morning treat.
Ingredients for Scrambled Eggs with Asparagus, Smoked Salmon and Chives:
8 large eggs
3 tablespoons extra-virgin olive oil, divided
2 tablespoons minced fresh chives, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
8 ounces thin asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons water
2 ounces smoked salmon, torn into 1/2-inch strips
In medium bowl, beat eggs, 2 tablespoons oil, 1 tablespoon chives, salt, and pepper with fork until no streaks of white remain.
Heat 1 teaspoon oil and garlic in 12-inch nonstick skillet over medium heat until fragrant, about 1 minute.
Add asparagus and water, cover, and cook, stirring occasionally, until asparagus is crisp-tender, 3 to 4 minutes.
Uncover and continue to cook until moisture has evaporated, about 1 minute longer.
Transfer asparagus mixture to small bowl and set aside.
Wipe skillet clean with paper towels.
Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering.
Add egg mixture and, using a rubber spatula, constantly and firmly scrape along the bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of skillet, 30 to 60 seconds.
Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds.
Fold in asparagus mixture.
Transfer to serving dish, top with salmon, sprinkle with remaining 1 tablespoon chives, and serve.
It’s that simple!
Macy
