If you’re serving this as part of a buffet, leave it until the very last minute and encourage guests to eat right away.

Spring Veggie Scramble


As easy as it is elegant, this scramble is pretty much guaranteed to become a permanent addition to your breakfast/brunch repertoire.

Serves 4 to 6

4 tablespoons oil, divided

3 tablespoons butter, divided

2 medium leeks, cleaned, cut in half lengthwise, then sliced into ¼-inch half moons

salt and pepper

1 large bunch asparagus (about 16 spears), cut into 1-inch pieces

12 large organic eggs

¼ cup chopped chives, to garnish

1. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. When the pan is hot and the butter has melted, add the leeks and a generous pinch of salt, and sauté for 5 minutes. Add asparagus and another big pinch of salt, and sauté 5 more minutes, or until tender (this might take more or less time depending how thick your asparagus is).

2. While the leeks and asparagus cook, crack the eggs into a large bowl, whisk to combine, and season generously with salt and pepper. Remove the sautéed vegetables to a bowl and add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter to the pan.

3. Pour the eggs into the pan and cook over medium-low heat for 5 to 7 minutes, scraping the bottom of the pan and stirring constantly with a spatula. When the eggs are almost set but still a bit runnier than you like them, add the sautéed leeks and asparagus back into the pan, stir to combine, then transfer to a serving platter.

4. Garnish with chopped chives and serve immediately.

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