We’re making breakfast for dinner or weekend brunch, in 15 minutes! This is the season for asparagus with eggs and creamy goat cheese. I personally prefer medium stalks here - too thin and they get stringy and the extra large ones take over. This can be stuffed between a tender brioche bun or over toast to fill it out.

A scramble stays more soft on a lower heat, giving you smaller curds. Try not to torch them on high heat. The milk here helps giving you more room for error.

You could add bacon or chicken sausage and fruit if you need more!