Scrambled eggs and asparagus vol-au-vent

Name: Scrambled eggs and asparagus vol-au-vent
Prep time: 23 min
Cook time: 8 min
Yield: 4
Cuisine: Brunchs et déjeuners
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

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Author: Les Cultures de chez nous

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Preparation 15

Baking 8

Portions 4

Freezing No

Budget

Ingredients Preparation

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 to 250°F (120°C).
Set down the vol-au-vent on a baking sheet covered with parchment paper. Bake for 8 to 10 minutes in the oven.
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 cooked and firm while keeping 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.