Scrambled Eggs with Smoked Salmon and Goat Cheese

Rise and shine the healthy way this September in honor of "National Breakfast Month," which celebrates our most important meal of the day.

photo Scrambled eggs with Smoked Salmon and Goat Cheese

Many of us default to just a cup of coffee for breakfast or skip the meal entirely due to lack of time or energy to cook, but studies show that skipping meals, especially breakfast, can negatively affect memory and concentration, and actually make weight control more difficult. So, although it takes a little extra effort and you may have to get up a bit earlier (we know, we know), once you get into the habit, making breakfast won't be so bad-and your body will thank you for it.

Prep: 5 minutes ' Cook: 8 minutes ' Yield: 4 servings

What you need

¦ 1 tbsp butter

¦ 1 bunch (approx. 8 stalks) asparagus, woody ends trimmed and chopped into 1-inch pieces

¦ 8 eggs

¦ 2 tbsp fat-free milk

¦ ¼ cup crumbled fresh goat cheese

¦ 225 grams (8 oz) smoked salmon, chopped

¦ Salt and black pepper to taste

What you do

Heat the butter in a large nonstick pan over medium heat.

When the butter begins to foam, add the asparagus and cook until just tender and still crisp. Season with salt and pepper.

Crack the eggs into a large bowl and whisk with the milk. Season lightly with salt and pepper and add to the pan with the asparagus.

Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.

When the eggs are still creamy and soft, stir in the goat cheese.

Turn the heat off and stir in the smoked salmon.

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