Eggs the perfect background for what’s in season

Asparagus for Breakfast

Being allergic to them for the first 10 to 15 years of my life turned me away from eating eggs for a long time. My mother would hide them in a sandwich, convinced if I did not know about the eggs, my body would not react to them.

I eventually outgrew the allergy and got over my egg phobia.

At home, eggs have become the canvas for whatever may be in season. Fresh leeks and spring asparagus spiked with cumin seeds, ajwain and garlic add just the right touch of flavor to eggs.

Ajwain, a cousin of celery seeds with strong notes of thyme, complements the earthy asparagus. If not asparagus, try

green beans or cabbage — but I assure you eating vegetables for breakfast is one of the best ways to start the day.

Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com. Contact her at anita@pondicheri.com. 10-12 asparagus spears

4 eggs

¼ cup milk

1 cup chopped cilantro or other herbs ¼ teaspoon ajwain

2 tablespoons cheese such as

Parmesan, feta or chèvre ½ teaspoon salt

4 tablespoons ghee

1 teaspoon cumin seeds

1 small sweet potato, cut into thick

slices

2 teaspoons minced garlic

½ leek, sliced

½ teaspoon turmeric

1 teaspoon black pepper

½ small serrano pepper, sliced 1 teaspoon salt

Pomegranate seeds for garnish

Instructions: Discard the bottom 2 inches of the asparagus and slice the spears into tiny wheels, leaving the tips separate and intact. Whisk the eggs with milk, cilantro, asparagus wheels and spears, ajwain, cheese and salt.

In a heavy-bottom skillet, heat the ghee, pop the cumin seeds quickly and add the sweet potato. Cook on medium to high for 3-4 minutes to sear the potatoes on both sides, then add the garlic and leek. Cover and simmer for another 5-7 minutes or until the potatoes are cooked through. Add turmeric, black pepper, serrano and salt, and continue cooking for another 3-4 minutes. Pour the egg mixture on top, making sure it goes through to the bottom of the pan. Cover and simmer another 5-7 minutes or until the eggs have puffed up slightly.

Garnish with pomegranate seeds. Serve with toast and butter or enjoy as is.

Makes 2-4 servings

Ajna Jai / Contributor Fresh leeks and spring asparagus spiked with cumin seeds, ajwain and garlic add great flavor to eggs.