Eggs with Asparagus and Ham

Instructions

1. Step 1

   Remove the woody ends from the asparagus and cut the tender stalks into bite-size pieces. Dice the ham and finely chop the chives.

   Cookware: Chef Knife, cutting board

2. Step 2

   Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper, then whisk until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 piece Egg, 1.0 gr Ground Black Pepper, 60.0 ml Milk, 3.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Melt the butter in a large nonstick skillet over medium heat. Add the asparagus and ham, then cook, stirring occasionally, until the asparagus is crisp-tender and the ham is hot.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Asparagus, 180.0 gr Ham, 20.0 gr Unsalted Butter

   Cookware: nonstick skillet, Silicone spatula

4. Step 4

   Reduce to low heat and pour in the egg mixture. Cook, gently drawing the spatula across the skillet to form soft curds, until the eggs are set and reach 71°C.

   Timer: 6 min (fixed)

   Cookware: nonstick skillet, Silicone spatula

5. Step 5

   Fold in the chives, divide among four plates, and serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Chive

   Cookware: nonstick skillet, Silicone spatula