Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bagel | 1 medium (89g) | 245 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Red Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 bagels, cut horizontally through center into thirds or quarters
- 1 lb. asparagus, tough ends trimmed and spears peeled
- 4 Tbs. unsalted butter
- 8 large eggs, lightly beaten
- Salt and freshly ground black pepper to taste
- 1 Tbs. minced red onion
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Directions
1. Preheat oven to broil.
2. Toast bagel disks lightly, remove from oven and set aside. Steam or blanch asparagus, drain thoroughly and set aside.
3. Sliver 3 tablespoons butter. Beat eggs in a bowl. Melt several butter slivers in a large nonstick saucepan over very low heat. Add eggs, and stir continuously with a wooden spoon for 15 to 20 minutes, adding slivers of butter occasionally. Season with salt and pepper.
4. Meanwhile, heat a large skillet over medium heat. Add remaining 1 tablespoon butter, and when it melts, add asparagus. Cook for 5 minutes, tossing occasionally.
5. To serve, arrange asparagus spears on warm plates, top with eggs, sprinkle with red onion and serve with bagel crisps.