Asparagus Breakfast Eggs
30 Min
GF
NF

Asparagus Breakfast Eggs

Being allergic to them for the first 10 to 15 years of my life turned me away from eating eggs for a long time. My mother would hide them in a sandwich, convinced that if I did not know about the eggs, my body would not react to them. Though I outgrew the allergy eventually, even the smell of eggs would continue to nauseate me well into adulthood.

 

Knowing breakfast was going to be a big part of the restaurant, a couple of years before opening Pondicheri, I knew it was time to reconcile with my egg phobia. I started experimenting, testing different combinations to quash the eggy flavor and discovered that I actually loved eggs as a binder for vegetables and spices. As a result, we created the vegetable masala that goes into every egg preparation at the restaurant, from omelet to a scramble.

 

At home, eggs have become the canvas for whatever may be in season. Fresh leeks and spring asparagus spiked with cumin seeds, ajwain and garlic add just the right touch of flavor to eggs. Ajwain, a cousin of celery seeds with strong notes of thyme, complements the earthy asparagus. If not asparagus, try green beans or cabbage — but I assure you eating vegetables for breakfast is one of the best ways to start the day.

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Cook Time

30 Minutes

Serves

2

Step 1
Discard the bottom 2 inches of the asparagus and slice the spears into tiny wheels, leaving the tips separate and intact.
Step 2
Whisk the eggs with milk, cilantro, asparagus wheels and spears, ajwain, cheese, and salt.
Step 3
In a heavy-bottom skillet, heat the ghee, pop the cumin seeds quickly, and add the sweet potato. Cook on medium to high for 3 to 4 minutes to sear the potatoes on both sides. Then add the garlic and leeks.
Step 4
Cover and simmer for another 5 to 7 minutes or until the potatoes are cooked through. Add turmeric, black pepper, serrano, and salt and continue cooking for another 3 to 4 minutes.
Step 5
Pour the egg mixture on top, making sure it pours through to the bottom of the pan. Cover and simmer for another 5 to 7 minutes or until the eggs have puffed up slightly.
Step 6
Serve with toast and butter or enjoy as is.
10 to 12 asparagus spears
4 eggs
1/4 cup whole milk
1 cup chopped cilantro or other herbs
1/4 teaspoon ajwain
2 tablespoons cheese such as Parmesan, feta or chèvre
1/2 teaspoon sea salt
4 tablespoons ghee
1 teaspoon cumin seeds
1 small sweet potato, cut into thick slices
2 teaspoons minced garlic
1/2 leek, sliced
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 small serrano chile, sliced
1 teaspoon sea salt
Pomegranate seeds for garnish

Notes & Variations

Tags:
30 Min
GF
NF

Stock Your Pantry

Essential Masala Dabba $235
Ghee $10
Ghee Pot $40

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