Entrée, Breakfast, Spring



We were lucky enough to spend some time at Hollister Ranch this past week. Not that I don’t adore the shoebox of a ‘kitchen’ in my studio, but the giant Viking stove and endless counter space at the ranch house were a treat.

It is always a bit intimidating to cook for a group of people whose tastes are so different, but eggs seemed a pleasing choice. This particular instance, I paired them with some thin, roasted asparagus, a bit of feta cheese, herbs, and a slice of fresh whole grain bread. It tasted light, and was nutritiously sound- that combination makes me a happy lady.


The best part of me sharing this with you, is that it looks much more impressive than the effort it actually takes. The gem here are the eggs... preferably a cage free variety. I am a FIRM believer in the texture benefit of a slow scramble. By that I mean, a low heat, moving them around often until they are firm, but certainly not over cooked. They turn out soft and creamy, as the proteins are not shocked stiff as soon as they hit a hot pan. I’ve made notes in the recipe. It may seem long, but really is quite simple. Experiment with your own creativity regarding the vegetables, cheeses and bread of your choice.

Slow Cooked Eggs // Serves 2

8 Eggs (4 Whole Eggs, 4 Eggs Whites)

2 tbsp. Whole Milk

1 bunch Thin, Green Asparagus

1 tbsp. Olive Oil

Sprinkle Garlic Salt

2 tsp. Lemon Pepper

Zest of one lemon

1/3 Cup Scallion, Thinly Sliced

½ Cup Sheep’s Feta Cheese

Fresh Chopped Parsley and Basil


2 Thick Slices Fresh Whole Grain Bread (no packaged sliced stuff- blah)

Preheat toaster oven to 400.

1. Crack all eggs and egg whites in a large bowl, add the milk, garlic salt, and 1 tsp. lemon pepper. Whisk until well incorporated.

2. In a nonstick pan, on low heat, add the eggs and scallions. While they warm up, clip the ends of the asparagus generously (about 2 inches off, only want the tender parts). Toss the asparagus’ with the olive oil, garlic salt, lemon zest and the remaining tsp. of lemon pepper. Put on a baking tray and roast in the oven for about 15 minutes, depending on oven size. Toaster oven quicker.

3. Start to stir the eggs, firmly bringing in the eggs cooking on the bottom of the pan. Continue to stir on low heat. This process should take around 15-20 minutes. You want them to look like curdles. Cook the eggs until they are softly cooked, a bit runny is good. Pull them to a different burner, they will continue to cook with residual heat. Toast the bread.

4. On each plate, put the toasted bread, divide the roasted asparagus on top and divide the eggs over that. Sprinkle the feta cheese, fresh chopped parsley and basil. Serve with a few slices of fresh fruit.

** Sheep’s milk feta cheese has a specific flavor that you don’t get in that grocery store square. Trader Joe’s has one in a yellow pack.

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