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Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

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Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

Today, I am very excited to share with you a very simple yet super delicious breakfast recipe perfect for a lazy Sunday morning! It’s a breakfast sandwich made with scrambled eggs, roasted asparagus and melted goat cheese. If you haven’t tried this simple combination of ingredients before – this recipe is your chance to finally do so, and it might soon become one of your breakfast favorites, too!

Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

It’s not a coincidence that I am posting this recipe on Sunday morning, because on Sundays I usually want a nice breakfast but I don’t want to slave over it. This sandwich is super easy to make, and it’s so delicious with perfectly scrambled eggs (they are so fluffy thanks to half-and-half!), melted goat cheese (YUM!) and roasted asparagus on top – all of that in between 2 slices of toasted bread!

Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

This sandwich combines so many good things together! I often make it if I have grilled the asparagus the night before and have leftovers – so I use the already cooked asparagus, which makes the recipe even easier. However, even if you didn’t grill the asparagus the night before, you can easily and quickly roast asparagus in the oven or on the stove top – instructions are below. Enjoy!

Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

Breakfast sandwich: scrambled eggs, asparagus, and goat cheese

Total time: 30 minutes

Ingredients:

  • 2 or 3 tablespoons olive oil
  • 1 pound asparagus
  • 8 eggs
  • 1/4 cup Half and Half
  • 8 ounces goat cheese
  • 8 bread slices (whole grain or whole wheat)

Makes 4 servings (4 sandwiches)

1) To roast asparagus: Pre-heat the oven to 400 Fahrenheit. Trim ends of the asparagus. In a large bowl, toss asparagus with olive oil. Line a baking sheet with foil and place the asparagus on a baking sheet in a single layer. Season with salt and pepper. Roast the asparagus for 15 minutes: when it’s done, it should be soft but crunchy. Alternatively, if you don’t want to turn on the oven, you can roast asparagus in a large frying pan on stove top for 10 minutes.

2) To make eggs: Whisk eggs with half and half until nice and fluffy. Spray a large skillet with non-stick spray, heat on medium heat, add whisked eggs and cook, on medium heat, stirring all the time using a heat-proof spatula or a wooden spoon. Cook until eggs are cooked through but are still soft and fluffy, not hardened. Sprinkle goat cheese on top of the scrambled eggs. Cover the skillet with the lid and remove from heat.

3) Toast bread slices.

4) Assemble sandwiches as follows: to make 4 sandwiches, place 4 toasted bread slices on a working surface. Add 1/4 of scrambled eggs (with melted goat cheese on top) on top of each bread slice. Top scrambled eggs with roasted asparagus (whole, or sliced in halves or quarters). Top with the remaining slice of bread or serve them as open sandwiches!

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