Total Time: 25 minutes
RECIPE OVERVIEW For hearty scrambled eggs, we have plenty of ideas for add-ins besides the usual ham and cheddar. To tenderize and lend richness to the eggs without adding moisture, skip dairy in favor of olive oil. Cooking the eggs quickly in more olive oil over medium-high heat and stirring constantly creates large curds. Folding in vegetables (previously cooked in the same skillet) once the curds are well established but still a little wet ensures that the eggs can set up around the vegetables and create a cohesive mixture. If you can’t find thin asparagus spears, peel the bottom halves of thicker spears until the white flesh is exposed, and then halve each spear lengthwise before cutting it into ½-inch pieces. This recipe can easily be halved, if desired; use a 10-inch skillet.
8 large eggs
3 tablespoons extra-virgin olive oil, divided
2 tablespoons minced fresh chives, divided
¼ teaspoon table salt
¼ teaspoon pepper
1 garlic clove, minced
8 ounces thin asparagus, trimmed and cut into ½-inch pieces
2 tablespoons water
2 ounces smoked salmon, torn into ½-inch strips
1. 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.
2. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along 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.
SCRAMBLED EGGS WITH ASPARAGUS, SMOKED SALMON, AND CHIVES