Grammy's Kitchen · Scrambled Eggs · Scrambled Eggs with Asparagus and Leeks
One of 34 scrambled eggs recipes we measured
4 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| dairy | 14% | 0% |
| fat | 14% | 8% |
| protein add | 28% | 0% |
| vegetables and beans | 67% | 0% |
| liquid | 14% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 medium leek – white and light green parts, thinly sliced, or half moons, rinsed, drained | |
| 134 g | 1 cup chopped asparagus – do not use the woody ends (about 1/2 a bunch) |
| 28 g | 2 tablespoons oil or butter or combination |
| 200 g | 4 large eggs |
| 29 g | 2 tablespoons sour cream or plain yogurt |
| salt and pepper to taste (1/4 teaspoon of each) | |
| 57 g | 1/4 cup crumbled goat cheese, about 2 ounces |
| 12 g | 1/8 cup fresh chopped dill or tarragon |
Method: 7 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Healthy and delicately delicious! Perfect dish for using all that Springtime asparagus and the odd leek out of a bunch of 3. The dill really stood out and goat cheese elevated the dish. Thanks again!” — a cook, 5.0★
“Served to guests this weekend and it was a huge hit! Will definitely make again.” — a cook, 5.0★