- 1 tbs butter
- 6 stalks asparagus, chopped into small 1-inch pieces
- 4 eggs
- 2 tbs milk
- ¼ c feta cheese
- 4 ounces smoked wild Alaska salmon
- sea salt & fresh cracked pepper
Heat the butter in a cast iron pan over medium heat. When the butter has melted, add the chopped asparagus. Cook the asparagus until tender and season with salt and pepper.
Crack the egg in a bowl and gently whisk with the milk. Season with salt and pepper and pour into pan with the asparagus. Adjust the heat down to low and stir with a wooden spoon.
When the eggs are creamy and soft, remove pan from the heat and fold in the wild smoked salmon and feta cheese.
Serve with sourdough toast and a hot cup of coffee.