Scrambled eggs and asparagus vol-au-vent recipe 4753 623d10f4-da6f-44e7-9b1a-4ae4dc6062ce /media/2nhan2bq/vol-au-vent-oeufs-brouilles-asperges-1200-x-1200.jpg Crazy Leeks Crazy Leeks 3/17/2022 1:35:29 p.m. 0 0 23 4 Brunchs et déjeuners Comfort food Omelettes and quiches Asparagus
Scrambled eggs and asparagus vol-au-vent

Scrambled eggs and asparagus vol-au-vent

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4
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Ingredients

  • 4 vol-au-vent
  • 10 to 12 asparagus
  • 8 eggs
  • 60 ml (1/4 cup) of minced dried tomatoes
  • 45 ml (3 tablespoons) of sour cream

Preparation

Side-by-side mode
  • Preheat oven at 250°F (120°C).
  • Over a baking sheet covered with parchment paper, set down vol-au-vent. Oven bake for 8 to 10 minutes.
  • Meanwhile, blanch asparagus for 3 to 4 minutes in a casserole filled with salted boiling water. drain.
  • In a bowl, whisk eggs with dried tomatoes and sour cream. Salt and pepper.
  • In a pan, melt butter at medium heat. Pour eggs and scramble until well cook and firm, while being careful to keep it creamy. Add sliced asparagus.
  • Garnish vol-au-vent with scrambled eggs.

Chef’s note

Side dish idea : Cheddar and thyme cream

In a casserole, heat 250 ml (1 cup) of 15% cooking cream at medium heat until boiling. Add 125 ml (1/2 cup) of grated cheddar and 5 ml (1 teaspoon) of chopped fresh thyme. Cook 1 minute, until cheese melts.

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Our asparagus are on special!

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Scrambled eggs and asparagus vol-au-vent

Ingredients

  • 4 vol-au-vent
  • 10 to 12 asparagus
  • 8 eggs
  • 60 ml (1/4 cup) of minced dried tomatoes
  • 45 ml (3 tablespoons) of sour cream

Preparation

Side-by-side mode
  • Preheat oven at 250°F (120°C).
  • Over a baking sheet covered with parchment paper, set down vol-au-vent. Oven bake for 8 to 10 minutes.
  • Meanwhile, blanch asparagus for 3 to 4 minutes in a casserole filled with salted boiling water. drain.
  • In a bowl, whisk eggs with dried tomatoes and sour cream. Salt and pepper.
  • In a pan, melt butter at medium heat. Pour eggs and scramble until well cook and firm, while being careful to keep it creamy. Add sliced asparagus.
  • Garnish vol-au-vent with scrambled eggs.

Chef’s note

Side dish idea : Cheddar and thyme cream

In a casserole, heat 250 ml (1 cup) of 15% cooking cream at medium heat until boiling. Add 125 ml (1/2 cup) of grated cheddar and 5 ml (1 teaspoon) of chopped fresh thyme. Cook 1 minute, until cheese melts.

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