Brunch Special Eggs with Asparagus and Chicken

Nutriscore Rating: 64/100

Elevate your next late morning meal with this irresistible Brunch Special Eggs with Asparagus and Chicken recipe. Tender bites of seasoned chicken, vibrant sautéed asparagus, and creamy scrambled eggs come together in a beautifully balanced dish that’s both hearty and light. Featuring fresh parsley and a sprinkle of grated Parmesan for a burst of flavor, this protein-packed brunch option is as nutritious as it is delicious. Cooked in just one skillet and ready in under 30 minutes, it’s the perfect solution for a simple yet elegant weekend spread. Whether you’re hosting guests or indulging in a quiet brunch at home, this dish is sure to impress. Keywords: brunch eggs recipe, asparagus chicken brunch, healthy one-skillet meal, quick weekend brunch.

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 200 grams Boneless, skinless chicken breast
• 150 grams Asparagus
• 4 large Eggs
• 60 ml Milk
• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Garlic powder
• 2 tablespoons Fresh parsley
• 20 grams Grated Parmesan cheese

📝 Instructions

8 steps

1. Trim the asparagus by snapping off the woody ends. Cut the asparagus spears into 2-inch pieces. Set aside.

2. Cut the chicken breast into bite-sized cubes. Season the cubes with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the garlic powder.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

4. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the asparagus pieces and sauté for 5-7 minutes, or until tender but still slightly crisp. Remove the asparagus and set aside with the chicken.

5. In a medium bowl, whisk together the eggs, milk, the remaining 0.5 teaspoon of salt, and the remaining 0.25 teaspoon of black pepper.

6. Melt the butter in the skillet over low heat. Add the egg mixture and cook slowly, stirring frequently with a spatula, until the eggs are creamy and just set, about 5 minutes.

7. Gently fold the cooked asparagus and chicken into the eggs, allowing them to warm through for 1-2 minutes.

8. Plate the dish and garnish with chopped parsley and grated Parmesan cheese before serving.

Nutrition Facts

1 serving (343.6g)

Calories		557
% Daily Value*
Total Fat		36.8 g	47%
	Saturated Fat	12.4 g	62%
	Polyunsaturated Fat	0.0 g
Cholesterol		486 mg	162%
Sodium		1417 mg	62%
Total Carbohydrate		6.2 g	2%
	Dietary Fiber	2.1 g	7%
	Total Sugars	3.4 g
Protein		50.5 g	101%
Vitamin D		2.5 mcg	13%
Calcium		242 mg	19%
Iron		5.2 mg	29%
Potassium		621 mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 658 cal (59.2%%)

Protein: 404 cal (36.4%%)

Carbs: 48 cal (4.4%%)