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Posh Scrambled Eggs

Toasted brioche slathered with hollandaise, drapped with buttery spears of aspargus and topped with creamy scrambled eggs - if there's a posher way to start the day it has yet to be invented.

  • Cuisine type: French
  • Difficulty: easy
  • Budget: $$$$$
  • Posh Scrambled Eggs


  • - 8 asparagus spears, trimmed
  • - 2 tbsp. melted unsalted butter
  • - 3 eggs
  • - 1 tbsp. water
  • - Salt and freshly ground black pepper to taste
  • - 2 tbsp. unsalted butter
  • - 1 tbsp. heavy cream
  • - 2 thick slices brioche or other thick bread, toasted
  • - 2 tbsp. hollandaise with a touch of lemon
  • - 1 tbsp. chopped flat-leaf parsley


  1. Arrange asparagus in medium skillet and cover with water; add salt, if desired. Bring to a boil over high heat. Reduce heat and simmer just until tender, about 5 minutes. Drain and drizzle with melted butter; set aside.
  2. Beat eggs, water and salt and pepper. Melt 2 tablespoons butter in small skillet and cook egg mixture over low heat, stirring frequently, until eggs are set. Stir in heavy cream.

To serve

Spread brioche with hollandaise, then top with asparagus and scrambled eggs. Garnish with parsley.

Prep Time:
5 minutes
Cooking Time:
10 minutes
newyear, easter
2 people

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