A scrambled egg mixture with a bright yellow color, mixed with asparagus and cherry tomatoes, garnished with fresh cilantro and mint.

Coconut Turmeric Scramble with Asparagus and Tomatoes

Name: Coconut Turmeric Scramble with Asparagus and Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: eggs, 8; coconut milk, 1 cup; ground turmeric, 1 tsp; asparagus, 1 bunch trimmed and cut into 1 inch pieces; cherry tomatoes, 1 pint halved; scallions, 3 thinly sliced; coconut oil, 2 tbsp; salt, to taste; pepper, to taste; cilantro, for garnish; mint, for garnish

Category Brunch

Prep 10 minutes

Cook 10 minutes

Style Thai

Technique Sautee

Diet Friendly Gluten-Free

Daily Recipe: April 17, 2023

This Thai-inspired breakfast recipe includes coconut milk and turmeric to add a unique twist to traditional scrambled eggs. With the addition of seasonal asparagus and cherry tomatoes, this dish is perfect for a spring brunch gathering. The use of fresh herbs like cilantro and mint brighten up the flavors and add a pop of color.

Ingredients (for 4)

Eggs - 8
Coconut milk - 1 cup
Ground turmeric - 1 tsp
Asparagus - 1 bunch - trimmed and cut into 1 inch pieces
Cherry tomatoes - 1 pint - halved
Scallions - 3 - thinly sliced
Coconut oil - 2 tbsp
Salt - to taste
Pepper - to taste
Cilantro - - for garnish
Mint - - for garnish

Preparation

Step 1 - 🥚🥛🌞

In a large bowl, whisk together eggs, coconut milk, and turmeric until well combined
Step 2 - 🥦🍅🍴

Heat coconut oil in a large non-stick pan or wok over medium heat. Add asparagus and sauté for 2-3 minutes until slightly tender. Add cherry tomatoes and scallions, sauté for an additional 2-3 minutes until the tomatoes are softened.
Step 3 - 🍳🥬🥄

Pour the egg mixture over the vegetables and stir gently. Cook, stirring occasionally, until the eggs are fully cooked and scrambled
Step 4 - 🧂🌿🍴

Season with salt and pepper to taste. Garnish with fresh cilantro and mint and serve hot.

Additional

For some extra heat, add a sprinkle of chili flakes when plating the dish. This recipe is also great with a side of toasted bread or roasted sweet potatoes.